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Delicious sweet potato galette served on a rustic wooden table.
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Sweet Potato Galette

A beautiful dish combining sweet and savory flavors in a flaky pastry, perfect for gatherings or cozy dinners.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Keyword: Cozy Dinner, Galette Recipe, Rustic Dish, Sweet Potato Galette, Vegetarian Dish
Servings: 8 servings
Calories: 350kcal

Ingredients

For the pastry

  • 200 g all-purpose flour Forms the base of the galette.
  • 1/2 tsp salt Enhances flavors.
  • 115 g cold unsalted butter, cubed Adds richness and creaminess.
  • 3–4 tbsp ice water Helps bind the dough without making it tough.

For the filling

  • 250 g ricotta cheese Adds a creamy texture.
  • 1 large egg yolk Adds richness.
  • 2 tsp lemon zest Brightens flavors.
  • Salt & pepper to taste Salt & pepper Essential for flavor balance.
  • 1 large sweet potato, thinly sliced Main ingredient with nutty flavor.
  • 1 tbsp olive oil Enhances natural sweetness.
  • 1 tbsp fresh sage, chopped Adds aromatic depth.
  • Extra sage leaves for garnish For presentation.
  • 1 egg for egg wash For a golden finish.

Instructions

Make the pastry

  • Combine the flour and salt in a mixing bowl. Add the cold butter and rub it into the flour until it resembles coarse crumbs.
  • Incorporate ice water, one tablespoon at a time, until the dough just comes together. Gather it into a disc, wrap in plastic wrap, and refrigerate for about 30 minutes.

Prepare the filling

  • In a bowl, combine ricotta, egg yolk, lemon zest, salt, and pepper. Mix until smooth and creamy.

Slice & season the sweet potato

  • Slice the sweet potato thinly (about 2 mm thick). Toss slices with olive oil, chopped sage, and a pinch of salt and pepper.

Assemble the galette

  • Preheat oven to 200°C (392°F). Roll out chilled dough into a 30 cm diameter circle on a floured surface.
  • Transfer to a parchment-lined baking tray. Spread ricotta mixture in the center, leaving a 5 cm border.
  • Arrange sweet potato slices in overlapping spirals on top of ricotta.

Fold the edges over

  • Gently fold the edges of the dough over the sweet potatoes, creating pleats.

Brush & bake

  • Beat the remaining egg and brush the crust. Bake for about 35–40 minutes until crisp and golden brown.
  • Add extra sage leaves on top during the last 5 minutes of baking.

Cool & serve

  • Allow to cool slightly before slicing into wedges. Serve warm or at room temperature.

Notes

For extra flavor, add grated Parmesan to the ricotta or try different herbs like thyme or rosemary. Keep the dough slightly thicker for a substantial crust.