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Recipe of the week: sweet potato galette that’s rustic and savory

Pity the sweet potato. Too often we confine its talents to fall or winter, brand its identity with baking spices, crush its soul with mini-marshmallows.

But just in time to derail our sweet tuber clichés comes Mary-Frances Heck’s cookbook, “Sweet Potatoes: Roasted, Loaded, Fried, and Made Into Pie” (Clarkson Potter, $16.99), which goes on sale Tuesday. 

A food editor, recipe developer and frequent contributor to top culinary magazines, Heck has delivered a recipe collection that explores the full, flavorful, sweet and savory potential of the sweet potato. And to underscore that potential, the recipes explore how a variety of cultures and cuisines pay homage to the sweet potato. 

From Indian palak aloo to Chinese black date chicken to Spanish huevos rotos (broken eggs), the possibilities are, yes, sweet. 

The following recipe highlights the tuber’s savory side. Not only is it stunning to behold, this sweet potato galette makes a terrific one-pan meal. 



The following recipe and author note, from the September 2017 book “Sweet Potatoes” by Mary-Frances Heck, are reprinted with permission of the publisher, Clarkson Potter, an imprint of Penguin Random House. 


“A delicious thing to eat at any time of day, this savory egg-topped galette is also quite pretty. Though simple to make, its wow factor is undeniable. Satisfying on its own at breakfast, all it needs is a tart salad to make the perfect lunch or supper. This recipe also works beautifully with other hard vegetables, such as delicata squash and Yukon Gold potatoes.” – Mary-Frances Heck 

Serves 2 


All-purpose flour, for dusting 

1 sheet (about ½ pound) frozen puff pastry, thawed 

1 medium sweet potato (about ½ pound), peeled and sliced into ¹⁄8-inch-thick rounds 

¼ red onion or 1 shallot, thinly sliced 

1 bacon strip, cut into ½-inch pieces 

1 teaspoon fresh thyme leaves 

Kosher salt and freshly ground black pepper 

1 large egg 

Make the galette

  1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. 
  2. Lightly dust a work surface with flour and unfold the puff pastry onto it. Using a rolling pin, roll the pastry into a 12-inch square. Place the puff pastry on the prepared baking sheet. 
  3. Shingle the sweet potato slices on top of the puff pastry, leaving a ½-inch border all around. Scatter the onion slices, bacon, and thyme over the sweet potatoes. Sprinkle the vegetables with a little salt and pepper. 
  4. Bake until the sweet potatoes are tender, the bacon is sizzling, and the pastry is puffed and golden, about 20 minutes. 
  5. Remove the baking sheet from the oven and crack the egg onto the galette. Sprinkle the egg with some salt and pepper. Return to the oven and bake until the egg white is set and the yolk is still a bit runny, about 6 minutes. Serve warm or at room temperature. 

TIP: The galette may be assembled and stored in the refrigerator the night before you plan to bake it.

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