Sweet potato galette recipe with 2 large sweet potatoes (thinly sliced), 3 Tbsp butter, 2 Tbsp brown sugar, ½ tsp cinnamon & pinch salt. Stunning 5-ingredient showstopper.
Ingredients for Recipe
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet potatoes (medium) | 3 (about 2 lbs total) | Jewel or garnet work best; peel on or off |
| Ready-rolled puff pastry | 1 sheet (9–10 oz) | Gluten-free or vegan versions work perfectly |
| Sour cream | 6 tablespoons | Full-fat Greek yogurt or plant-based crème fraîche |
| Soft goat cheese | 3–4 tablespoons | Feta or ricotta if you prefer; skip for vegan |
| Egg | 1, beaten | For wash; use milk or aquafaba if egg-free |
| Salt & pepper | To taste | Plus optional fresh thyme or rosemary |
How to Make Sweet Potato Galette Recipe
1. Prep your sweet potatoes
Heat the oven to 400°F (200°C) with a rack in the middle. Scrub 3 medium sweet potatoes and slice them paper-thin—about 1–2 mm. A mandoline is fastest, but a sharp knife works too. Keep slices even so they cook at the same rate. Toss them lightly with a pinch of salt and let them sit while you roll the pastry; this draws out a little moisture so the galette stays crisp.
2. Roll and shape the base
Unroll one sheet of cold puff pastry onto parchment paper. If it’s not already a circle, gently roll it to about 12–13 inches. Slide the parchment (with pastry) onto a baking sheet. No need to be perfect, this is a rustic sweet potato galette.
3. Layer the filling
Spread 6 tablespoons sour cream in an even layer, leaving a 2-inch border. Scatter half the goat cheese. Arrange sweet potato slices in overlapping circles, starting from the outside and working in. Sprinkle the rest of the goat cheese, a few thyme leaves if you like, and black pepper. Fold the pastry border over the edges—pleat as you go.
4. Finish and bake
Brush the folded edges with beaten egg (or milk). Bake 25–30 minutes until the pastry is deep golden and the sweet potato edges are caramelized and slightly curled. Let it cool 10 minutes before slicing—it holds together better warm than piping hot.
Tips for the Perfect Sweet Potato Galette Recipe
- Slice sweet potatoes as thin as you can,1 mm is ideal. Thicker slices stay firm and can make the center soggy.
- Let the slices sit with salt for 5–10 minutes, then pat dry. Less moisture = crisper results.
- Keep puff pastry cold until the second you use it. Warm pastry won’t puff.
- Pre-bake the empty pastry for 8 minutes if you’re worried about a soggy bottom.
- Egg wash only the folded edges,keeps the top potatoes pretty instead of shiny.
- Fresh thyme or rosemary before baking adds huge flavor with zero extra work.
- Make it the day before: assemble, cover, refrigerate, bake when guests arrive.
- Reheat slices at 350°F for 7–8 minutes; they crisp right back up.
Serving Suggestions and Variations
As a Stunning Side
Cut into wedges and serve warm alongside roast chicken, turkey, or pork. It’s my go-to Thanksgiving sweet potato side, way more interesting than casserole.
Light Lunch or Brunch
Pair a slice with peppery arugula, a fried egg on top, or a dollop of extra sour cream. Takes five minutes, feels fancy.
Dessert Direction
Brush warm slices with maple syrup mixed with a pinch of cinnamon. Add a scoop of vanilla ice cream or whipped cream, turns the same galette into fall dessert.
Quick Variations
- Scatter rosemary and caramelized onions before baking for deeper savory flavor.
- Sprinkle pecans and a little brown sugar in the last 5 minutes for crunch.
Nutrition Info for Sweet Potato Galette Recipe
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 295 | – |
| Total Fat | 18 g | 23 % |
| Saturated Fat | 9 g | 45 % |
| Carbohydrates | 30 g | 11 % |
| Fiber | 3 g | 11 % |
| Sugars | 5 g | – |
| Protein | 6 g | – |
| Vitamin A | 180 % | – |
| Potassium | 10 % | – |
Storage Info for Sweet Potato Galette Recipe
| Situation | How to Store | How Long | Reheat Tip |
|---|---|---|---|
| Room temperature | Covered, away from heat | Up to 4 hours | – |
| Refrigerator (best texture) | Airtight container or wrapped tight | 3 days | 350 °F oven, 8–10 min |
| Freezer (fully baked) | Cool completely, wrap in foil + bag | Up to 1 month | 375 °F from frozen, 15–18 min |
| Make-ahead (unbaked) | Assemble on tray, cover, fridge | Up to 24 hours | Bake straight from fridge |
Frequently Asked Questions
Q1.Can I make this sweet potato galette recipe vegan?
Yes, swap sour cream for oat or coconut crème fraîche, use vegan puff pastry, skip goat cheese or add nutritional yeast, and brush with plant milk.
Q2.Why is my sweet potato galette soggy on the bottom?
Two usual culprits: thick potato slices or cold pastry that didn’t puff. Slice 1 mm thin and keep pastry fridge-cold until baking.
Q3.What’s the best sweet potato variety for galette?
Jewel or garnet—bright orange flesh, naturally sweet, and they hold shape beautifully when sliced thin.
Q4.Can I prep this sweet potato galette the night before?
Absolutely. Assemble fully, cover, and refrigerate. Next day, straight into the oven—no need to bring to room temp.
Q5.Is a galette the same as a crostata or tart?
Same free-form idea, just different names. No pie pan, rustic edges, way easier.
