Sweet Potato Galettes

The recipe Sweet Potato Galettes can be made in about 1 hour and 15 minutes. For $2.92 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This main course has 856 calories, 20g of protein, and 51g of fat per serving. This recipe serves 4. 604 people have tried and liked this recipe. A mixture of coarse sea salt, parsley, goat cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Culinary Covers. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a great spoonacular score of 84%. If you like this recipe, you might also like recipes such as Potato Galettes with Crab, Shrimp, and Asparagus, Fingerling Potato Galettes With Chive Crème Fraîche And Smoked, and Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole).

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

coarse sea salt and black pepper

1 large egg, lightly beaten

1 garlic clove, minced

4 ounces goat cheese

3.5 ounces sour cream or Greek yogurt

1 jalapeno, seeded and minced

1 tablespoon olive oil

2 teaspoons chopped parsley

2 tablespoons pistachios

14 ounces puff pastry, thawed

3 medium sweet potatoes

Equipment:

oven

aluminum foil

baking sheet

Cooking instruction summary:

Preheat the oven to 400. Pierce the sweet potatoes all over with a fork. Wrap in aluminum foil and bake for 35-45 minutes or until they are soft but still a bit raw in the center. Set aside until they are cool enough to handle. Peel and cut into 1/4-inch thick slices.Cut the puff pastry into four rectangles, about 4 inches by 7 inches, and place on a parchment-lined baking sheet. Prick all over with a fork. Let rest in the refrigerator while the sweet potatoes cook.Remove the puff pastry from the fridge and brush lightly with the beaten egg. Spread a thin layer of the sour cream or yogurt on the pastries, leaving a 1/4-inch border all around. Arrange the sweet potato slices on the pastry so that they overlap slightly, still leaving the border. Season with salt and pepper. Crumble the goat cheese over the top and sprinkle with the pistachios and jalapeno. Bake for 20-25 minutes or until the pastry is cooked through.While the galettes are cooking, stir together the olive oil, garlic, parsley and a pinch of salt. As soon as the pastries are out of the oven, drizzle this over them. Serve warm or at room temperature.

 

Step by step:


1. Preheat the oven to 40

2. Pierce the sweet potatoes all over with a fork. Wrap in aluminum foil and bake for 35-45 minutes or until they are soft but still a bit raw in the center. Set aside until they are cool enough to handle. Peel and cut into 1/4-inch thick slices.

3. Cut the puff pastry into four rectangles, about 4 inches by 7 inches, and place on a parchment-lined baking sheet. Prick all over with a fork.

4. Let rest in the refrigerator while the sweet potatoes cook.

5. Remove the puff pastry from the fridge and brush lightly with the beaten egg.

6. Spread a thin layer of the sour cream or yogurt on the pastries, leaving a 1/4-inch border all around. Arrange the sweet potato slices on the pastry so that they overlap slightly, still leaving the border. Season with salt and pepper. Crumble the goat cheese over the top and sprinkle with the pistachios and jalapeno.

7. Bake for 20-25 minutes or until the pastry is cooked through.While the galettes are cooking, stir together the olive oil, garlic, parsley and a pinch of salt. As soon as the pastries are out of the oven, drizzle this over them.

8. Serve warm or at room temperature.


Nutrition Information:

Quickview
854k Calories
20g Protein
50g Total Fat
81g Carbs
22% Health Score
Limit These
Calories
854k
43%

Fat
50g
77%

  Saturated Fat
14g
93%

Carbohydrates
81g
27%

  Sugar
9g
10%

Cholesterol
60mg
20%

Sodium
665mg
29%

Get Enough Of These
Protein
20g
40%

Vitamin A
24466IU
489%

Manganese
1mg
51%

Selenium
32µg
46%

Vitamin B1
0.59mg
40%

Vitamin B2
0.63mg
37%

Copper
0.64mg
32%

Phosphorus
290mg
29%

Vitamin B6
0.57mg
29%

Fiber
7g
28%

Folate
110µg
28%

Vitamin B3
5mg
27%

Iron
4mg
25%

Vitamin K
23µg
22%

Potassium
741mg
21%

Vitamin B5
1mg
19%

Magnesium
72mg
18%

Calcium
140mg
14%

Vitamin E
1mg
13%

Zinc
1mg
11%

Vitamin C
8mg
11%

Vitamin B12
0.35µg
6%

Vitamin D
0.36µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

How to Make The Ultimate Slow Cooker Potato Soup
Mexican Dogs
German Chocolate Cake Roll
Sesame Almond Slaw
Dutch Oven Paella
Jumbo Molasses Chocolate Chip Cookies
Ina Garten Lasagna
Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Whole Wheat Banana Nut Bread
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Waffle Grilled Cheese

Kirbie Cravings

Black-Eyed Pea Cakes

She Wears Many Hats

Paleo Chocolate Mug Cake

Kirbie Cravings

Tex-Mex Polenta Rounds with Chunky Guacamole

Foodista

Graham Cracker Log

Hossier Homemade