John Myers
Sweet Potato Galettes
The perfect sweet potato galettes recipe with a picture and simple step-by-step instructions.
- 2 size Sweet potatoes
- 1 role Puff pastry
- 1 Egg, whisked lightly
- 100 g Sour cream
- 100 g Pecorino, freshly grated
- 2 tbsp Pumpkin seeds
- 1 Chilli pepper, pitted and finely chopped
- 3 tbsp Olive oil
- 2 Garlic cloves, finely grated
- 2 tbsp Finely chopped leaf parsley
- Salt
- Pepper
- Bake the sweet potatoes in an oven preheated to 200 degrees so that they are still a bit firm inside (check with a knife). Then take it out, let it cool down a bit, remove the peel and cut into thin slices.
- Take the puff pastry out of the refrigerator, unroll it and cut it into four equal-sized rectangles and place them on a baking sheet lined with baking paper and then prick several times with a fork. Brush the puff pastry rectangles with the lightly beaten egg.
- Now apply a thin layer of sour cream to the puff pastry, leaving a margin of about 5 mm. Place the sweet potato slices, slightly overlapping, on the sour cream (not on the edge – it stays free!) And season with salt and pepper.
- Now distribute the pumpkin seeds, the grated pecorino cheese and the chopped chilli on the sweet potatoes and bake the galettes for 20-25 minutes at 200 degrees on the middle rack. In the meantime, mix the olive oil with the parsley and garlic and a little salt.
- Then take the galettes out of the oven and brush them immediately with the olive oil mixture.
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