Close
Prep Time:35 minsAdditional Time:55 minsTotal Time:1 hr 30 minsServings:8Yield:8 wedgesJump to Nutrition Facts
Prep Time:35 minsAdditional Time:55 minsTotal Time:1 hr 30 minsServings:8Yield:8 wedges
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:8
Servings:
8
Yield:8 wedges
Yield:
8 wedges
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsunsalted butter, melted2tablespoonsextra-virgin olive oil12ouncespurple sweet potatoes, peeled12ouncesorange sweet potatoes, peeled12ounceswhite sweet potatoes, peeled1teaspoonchopped fresh thyme1teaspoonsalt1teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsunsalted butter, melted
2tablespoonsextra-virgin olive oil
12ouncespurple sweet potatoes, peeled
12ouncesorange sweet potatoes, peeled
12ounceswhite sweet potatoes, peeled
1teaspoonchopped fresh thyme
1teaspoonsalt
1teaspoonground pepper
DirectionsPreheat oven to 400 degrees F.Combine butter and oil in a small dish. Liberally brush the bottom and sides of an 8-inch cast-iron skillet with some of the mixture.Using a mandoline, thinly slice sweet potatoes about 1/16 inch thick. Arrange one-fourth of the potatoes in concentric circles in the pan, overlapping the slices and alternating colors. Brush with some of the butter mixture and sprinkle with 1/4 teaspoon each thyme, salt and pepper. Repeat to make three more layers.Heat the pan over high heat until the sweet potatoes start sizzling, about 3 minutes. Cover the pan with foil and transfer to the oven. Bake for 30 minutes.Uncover and continue baking until the sweet potatoes in the center are easily pierced with a skewer and the bottom is golden brown and slightly crispy, 20 to 25 minutes more.Let cool for 10 minutes. Run a small sharp knife around the edge of the pan to loosen the potatoes, then invert the galette onto a serving plate. Cut into 8 wedges.TipsEquipment: 8-inch cast-iron skillet, mandolineOriginally appeared: EatingWell Magazine, November/December 2018
Directions
Preheat oven to 400 degrees F.Combine butter and oil in a small dish. Liberally brush the bottom and sides of an 8-inch cast-iron skillet with some of the mixture.Using a mandoline, thinly slice sweet potatoes about 1/16 inch thick. Arrange one-fourth of the potatoes in concentric circles in the pan, overlapping the slices and alternating colors. Brush with some of the butter mixture and sprinkle with 1/4 teaspoon each thyme, salt and pepper. Repeat to make three more layers.Heat the pan over high heat until the sweet potatoes start sizzling, about 3 minutes. Cover the pan with foil and transfer to the oven. Bake for 30 minutes.Uncover and continue baking until the sweet potatoes in the center are easily pierced with a skewer and the bottom is golden brown and slightly crispy, 20 to 25 minutes more.Let cool for 10 minutes. Run a small sharp knife around the edge of the pan to loosen the potatoes, then invert the galette onto a serving plate. Cut into 8 wedges.TipsEquipment: 8-inch cast-iron skillet, mandoline
Preheat oven to 400 degrees F.
Combine butter and oil in a small dish. Liberally brush the bottom and sides of an 8-inch cast-iron skillet with some of the mixture.
Using a mandoline, thinly slice sweet potatoes about 1/16 inch thick. Arrange one-fourth of the potatoes in concentric circles in the pan, overlapping the slices and alternating colors. Brush with some of the butter mixture and sprinkle with 1/4 teaspoon each thyme, salt and pepper. Repeat to make three more layers.
Heat the pan over high heat until the sweet potatoes start sizzling, about 3 minutes. Cover the pan with foil and transfer to the oven. Bake for 30 minutes.
Uncover and continue baking until the sweet potatoes in the center are easily pierced with a skewer and the bottom is golden brown and slightly crispy, 20 to 25 minutes more.
Let cool for 10 minutes. Run a small sharp knife around the edge of the pan to loosen the potatoes, then invert the galette onto a serving plate. Cut into 8 wedges.
Tips
Equipment: 8-inch cast-iron skillet, mandoline
Originally appeared: EatingWell Magazine, November/December 2018
Rate ItPrint
Nutrition Facts(per serving)140Calories8gFat16gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
