You are going to love my Holiday Maple Sweet Potato “Pie” Galette recipe. The crust is my favorite part. It contains pecans for an extra nutty flavor and it is just so gooood!
For the past three thanksgivings, I have made a sweet potato casserole that my family (and friends) just love. First, I cook the sweet potato in a skillet with all the aromatic spices and butter before transferring it to the oven. I am using that same method for this recipe.
You may also like my sweet and savory Rustic Apple Gallete too!
Here are the ingredients you will need:
How to pick out sweet potatoes
Look for long, evenly shaped sweet potatoes. Typically, one-8–oz per person; but similarly sized potatoes so they cook at the same time.
How to Store Sweet Potatoes
Place in a cool, dry place for up to one week; do not refrigerate (recheck the time)
To prepare: scrub well of any dirt.
Note: if you choose to use a store-bought pie crust, just make use that it does not contain lard, as most traditional recipes call for it.
Tips for success:
Read the recipe from start to finish. You will better understand the flow of the recipe and discover wich step appears quirky and how to tackle them by educating yourself further. Look up unfamiliar words or unfamiliar ingredients.
- ½ cup pecans
- 1 cup all-purpose, plus additional for dusting and rolling
- ½ teaspoon salt
- 1 tsp sugar
- ½ stick (4 tablespoons) cold unsalted butter, cut into chunks
- 3-4 tablespoons very cold water
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ⅓ teaspoon salt
- ¼ teaspoon allspice
- 1 teaspoon corn starch (or arrowroot powder)
- 2 tablespoons butter (¼ stick)
- 2 sweet potatoes, washed, peeled, and chopped into medium-sized cubes
- ⅓ cup pure maple syrup, plus additional for drizzling over the galette
- 1 cup milk or almond milk
First, Make the Crust
Add the pecans to a food processor and pulse until a coarse ground forms (make sure it does not turn into powder). Add the flour and salt; pulse once or twice to combine.
Drop in the butter and pulse until incorporated and the dough turns into small pieces. Add ice-cold water and pulse until dough forms.
Layer a piece of wax paper (or parchment) on a flat work surface and lightly sprinkle it with flour. Turn the dough onto the surface; dust the dough lightly and roll it until 11 inches in diameter and approximately ¼ of an inch thick.
Gently lift the wax paper and crust and place it on top of a baking sheet lined with parchment paper. Place it into the fridge until it’s ready for the sweet potato filling.
In a small bowl, stir in cinnamon, ginger, allspice, nutmeg, and salt to make the sweet potato spice mix.
In a large skillet on medium-low heat, add the butter. Once the butter has covered the bottom of the skillet, add diced sweet potatoes, and the spice mix.
Stir in maple syrup and 1 cup of milk Cook on medium-low heat until tender, about 25- 30 minutes.
Spoon the sweet potato filling onto the center of the dough, leaving a 2-inch border around the edge. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough. Brush the edges with an egg yolk and sprinkle with coarse sea salt and tamponade sugar.
Place into the oven and bake until lightly browned and firm to the touch, about 35 minutes.
Transfer to a wire rack and cool at least 30 minutes or up to 4 hours.
Coarse sea salt and tamponade sugar
A drizzle of Pure Maple Syrup