Sweet Potato Galette

Sweet Potato Galettes are the perfect starter to any fall dinner.  They would also be a wonderful vegetarian entree for a light lunch.  I love versatile dishes!!

This galette is so easy, especially when you use store-bought frozen puff pastry.  But, if you feel like making your own, go for it.  I prefer easy!!

Like all good sweet potato recipes, begin by roasting the potatoes.  You want them to maintain a little firmness, so don’t roast to complete tenderness.  Get them about 3/4 of the way cooked.  For me, that took about 45 minutes.  Then, once you can handle them, peel them and slice them very thin, about 1/8th of an inch.

In the meantime, thaw and roll out your puff pastry.  Divide it into 6 squares and place them on a parchment-lined sheet pan.  Prick them all over with a fork.  I prefer to leave about 1/4 inch border.  If you don’t prick it with a fork, they will puff up better around the border.  Let the galettes rest in the fridge while you’re roasting the sweet potatoes.

When ready to bake, brush on some of the beaten egg and then spread a thin layer of sour cream on each galette.  Top it with sweet potato slices that are slightly overlapping.  Sprinkle with goat cheese, pumpkin seeds, chile and brown sugar. Bake for 20-25 minutes.

In the meantime, stir together the olive oil, parsley and salt.  The original Ottalenghi recipe calls for garlic in this mix, but I found it a bit too overpowering.  But, you do you!  

When the galettes are nicely browned, pull them out of the oven and brush some of the olive oil mixture over each one.  Sprinkle with freshly ground pepper and serve!

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Sweet Potato Galette

Makes: 6 galettes

Prep Time: 10 minutes

Bake Time: 1 hour & 10 minutes

Total Time: 1 hour & 20 minutes


  • 2 sweet potatoes, about 12 ounces each
  • 9 ounces puff pastry
  • 1 free-range egg, lightly beaten
  • 6 tbsp sour cream
  • 3 tbsp aged goat cheese
  • 2 tbsp pumpkin seeds
  • 1/4 medium-hot chile, finely chopped
  • 1 tbsp brown sugar
  • 2 tbsp olive oil
  • 3 tsp chopped flat-leaf parsley
  • 1/2 tsp coarse sea salt
  • Freshly ground black pepper


Preheat the oven to 400°F. Bake the sweet potatoes in their skins for 35 to 45 minutes, until they soften up but are still slightly raw in the center (check by inserting a small knife). Leave until cool enough to handle, then peel and cut into slices 1/8-inch thick.

While the sweet potatoes are in the oven, thaw puff pastry and roll to about 1/16-inch thick on a lightly floured work surface. Cut out six 3 x 5.5-inch rectangles and prick them all over with a fork. Line a small baking sheet with parchment paper, place the pastry rectangles on it, well spaced apart, and leave to rest in the fridge at least half an hour.

Remove the pastry from the fridge and brush lightly with the beaten egg. Using an icing spatula, spread a thin layer of sour cream on the pastries, leaving a 1/4-inch border all round. Arrange the potato slices on the pastry, slightly overlapping, keeping the border clear. Season with salt and pepper, crumble the goat cheese on top, and sprinkle with the pumpkin seeds, chile and brown sugar. Bake for 20 to 25 minutes, until the pastry is cooked through. Check underneath; it should be golden brown.

While the galettes are cooking, stir together the olive oil, parsley, and salt. As soon as the pastries comes out of the oven, brush them with this mixture. Serve warm or at room temperature.

Recipe inspired by Yotam Ottolenghi


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