Sweet Potato-Apple Galette

Name: Sweet Potato-Apple Galette
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 118.29 ml unsalted butter; 2 granny smith apples, peeled, cored, cut into 1/4-inch slices; 2 medium sweet potatoes, peeled, sliced into rounds, 1/8-inch thick for even baking; 2.46 ml cinnamon; 2.46 ml salt; 1.23 ml white pepper

Submitted by Chicagoland Chef du Jour

"Another terrific recipe from Wolfgang Puck. This is a very impressive and yummy side dish for the holidays. A great alternative to the "usual" sweet potato dish. Note: Ideally you should use a tart pan with removable sides & bottom."

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photo by patti k.

Ready In:: 1hr 5mins
Ingredients:: 6
Serves:: 8

ingredients

118.29 ml unsalted butter
2 granny smith apples, peeled, cored, cut into 1/4-inch slices
2 medium sweet potatoes, peeled, sliced into rounds, 1/8-inch thick for even baking
2.46 ml cinnamon
2.46 ml salt
1.23 ml white pepper

directions

Preheat oven to 350°F.
Melt 2T butter in a 10" skillet over med-high heat.
Add apples; cook stirring often until caramelized, about 7 minutes.
Meanwhile butter the tart pan.
Place the sweet potatoes in a mixing bowl; season with cinnamon, salt and white pepper.
Drizzle with 1/4 cup of melted butter and mix to coat potatoes.
Arrange a layer of sweet potatoes in the tart pan, overlapping in circles, using about half the potatoes in all.
Arrange apples evenly over the potatoes.
Top with remaining sweet potatoes.
Drizzle with remaining 2T melted butter.
Place the tart pan on a baking sheet to catch any drips. Bake until the potatoes are crispy and tender, about 35 minutes.
Heat broiler; place potatoes under broiler until edges are crispy and begin to brown, about 5 minutes. Cut into wedges to serve.
My NOTES:
Do not assemble too far ahead of time before baking or the potatoes will turn dark & ugly.
Very important to slice potatoes thinly.

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Reviews

This was lovely! I made mine a day ahead and it still looked fine. I drizzled some maple syrup across the top just before serving. Just delicious. Thanks for sharing!

patti k.
It is quite good but I tweaked it a bit. I layered as in the recipe but I tossed brown sugar with a bit of pumpkin pie spice. I then sprinkled about a 1/3 cup sliced almonds on the top. Before putting under the broiler I again sprinkled with brown sugar. Took to a party and had several requests for recipe.

Amahjohnyehk

RECIPE SUBMITTED BY

Chicagoland Chef du Jour

Hinsdale, Illinois

Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.

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