Sweet Potato Galette

Mom asked me to make either a sweet potato or squash side dish for Thanksgiving dinner. For the past several years, I've made butternut squash with baby spinach, but now spinach and cranberries have been added to the ever-rowing lists of foods that someone in the family can't eat. We also try to avoid dairy (two severe allergies plus sporadic lactose intolerance) and gluten (one severe allergy).  And the thought of marshmallows on sweet potatoes makes my teeth ache.

Luckily, I like to cook. I like to look at recipes. I decided to make a sweet potato galette. I made a galette once in the past, and I remember it as labor intensive. I surfed the web looking for recipes, but most sweet potato versions included cheese or sweet stuff. Time to just make it up as I go, using online guidelines for the process, but not the ingredients.

Step 1 - Mend my apron.


I love my apron. The pocket came unstitched in one corner. Yes, I mended it with purple thread because X-Chromo used up my black thread. Yesterday.





Step 2 - Scrub and peel sweet potatoes.

Please note that I bought long skinny sweet potatoes to make the slicing process easier.

Step 3 - Slice the sweet potatoes into 1/8" thick rounds with a mandoline.

Step 4 - Mutilate an onion.

The only time I miss wearing contact lenses when I'm chopping onions.

Step 5 - pour Wegmans Basting Oil into a large cast iron skillet.

If you don't have a Wegmans near you, perhaps your supermarket sells seasoned oils. If not, you should move some place where there is a Wegmans. Just not near me, because there are already too many people at my Wegmans. The parking lot is a nightmare.

Step 6 - layer the rounds of sweet potatoes, slightly over lapping, into the skillet. Top with some onion, drizzle with some basting oil.

Step 7 - Repeat step 6 until all sweet potatoes & onions are used.

Step 8 - Cover the sweet potato mixture with a round of aluminum foil. Non Stick. And make sure the non-stick side is down. Trust me.

Step 9 - Weight the foil with another cast iron skillet (slightly smaller than the first skillet)

Step 10 - Cook on medium heat for 5 minutes. Then put into a pre-heated 425 degree oven for 25 minutes.

Ignore my dirty oven. I do.

Step 11 - Remove top skillet and foil. Bake for another 25 minutes.

Step 12 - Remove from oven. Let sit for 5 minutes. Loosen edges with spatula. Flip onto a platter.

It's supposed to look like a large pancake, but with texture.  

Nope. But it tastes good. I put it in a shallow baking dish with a cover and will transport to Mom & Dad's, reheat in the microwave. I just wanted it to look pretty, you know?