Confession time. I do not like sweet potato pie. I know, how can a southern baker not like sweet potato pie? Well, I love pies but I’m a huge fan of fruit pies. I do love sweet potatoes as you can tell by the many other sweet potato recipes I have here on Jem of the South. However, it’s just something about traditional sweet potato pie that just doesn’t excite me. However, I couldn’t let this holiday season pass without my own version of sweet potato pie and it’s in the form of this galette. I am really happy with the results of this pie. It’s not overly sweet and a really cool option for a different spin on sweet potato pie. I hope you try it!
Sweet Potato Galette
2 cups sliced sweet potatoes ( about 2 medium sweet potatoes sliced with a mandolin)
1 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
4 tablespoons melted butter
2 cups all purpose flour
1 cup shortening
1/2 cup cold water
1 teaspoon salt
1 egg and 1 teaspoon of water ( egg wash)
Pre-heat oven to 350 degrees.
Line a cookie sheet with parchment paper and set to the side.
In a bowl, add the sweet potatoes, brown sugar, granulated sugar, nutmeg, butter, vanilla and butter. Set to the side.
In another bowl, add the flour and salt. Add the shortening and blend into the flour with a pastry blender or fork. Slowing add the water until the dough begins to form. Once the dough forms, roll it into a ball then transfer to the cookie sheet. With a rolling pin, roll the dough out to about a half inch thick rectangle. You don’t have to be exact. Galette’s are free form pies and very forgiving. Once the dough is ready, add the filling to the center then gather the edges of the dough to the meet the edge of the sweet potato filling. Pinch the dough together to seal. Brush the edges of the dough with the egg wash and place in the oven.
Bake for 40-50 minutes or until the crust is a golden brown. Serve warm with vanilla ice cream. Enjoy!