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Sweet Potato Galette


Looking to put a spin on a classic this Thanksgiving? Sweet Potato Pie in galette form is the way to go. It has all the beauty and flavor of something you spent all week making, with almost none of the effort—Sounds like a winning combination to us! It’ll be the perfect centerpiece for your Thanksgiving table.

See how its done here.



Peel sweet potatoes and slice (or mandolin) into rounds with approximately 1/4 inch thickness. Soak potatoes in cool water for one to two hours.


Defrost two frozen pie crusts and remove from shells. On a large piece of Gefen Parchment Paper, gently work the dough into a cylinder with your hands, coaxing cracks together. Try not to knead or work the dough any more than you have to. Once the dough is shaped, cover with another piece of parchment and roll out, maintaining round shape until you have a round crust approximately 13 inches in diameter.


Place crust on a high-edged baking sheet lined with parchment paper (it’s okay if it overhangs a bit), and chill in the refrigerator. Add all dry filling ingredients to a bowl and mix until well combined.


Remove potatoes from water and let dry thoroughly on towel or paper towel. Once dry, toss potatoes in a bowl with lemon juice, mixing to coat all potatoes. Add three to four tablespoons of the dry ingredient powder and toss to coat.


Remove chilled crust from the refrigerator. Starting in the center, place potato rounds onto crust, overlapping them slightly as the spiral outward. Fill in any gaps with potatoes as needed. Leave about two-two and a half inches of crust around the edges.


Toss pecans into the bowl that the potatoes were in. Feel free to put a little more of the dry ingredient mixture in to coat them. Sprinkle pecans on top of potatoes. Drizzle Maple syrup across the top of potatoes and pecans. Sprinkle remaining dry ingredient mixture over the top, making sure everything is well coated. If you think there’s too much, don’t feel pressure to use all of it.


Once your dough has come to room temperature enough that it’s more bendable than when it came out of the fridge, begin to fold the dough inward, over onto the potatoes. Bend the dough over on itself, and pleat it so that the fold hug the potatoes all the way around. Check the edges for cracks, and pinch gently where necessary to avoid leakage.


Bake in preheated oven at 375 degrees for ten minutes. Lower the temperature to 350 degrees for about 25 minutes or until light golden brown.


For a shiny finish, brush outside of dough with beaten egg before baking.

For some extra sweetness, sprinkle extra dry ingredient mixture or cinnamon sugar on the outside.