Vanilla and Spice Candied Sweet Potato Galette is a traditional American recipe for a thanksgiving dessert of vanilla spiced and candied sweet potatoes served as a galette, a French-style rustic tart. The full recipe is presented here and I hope you enjoy this classic American version of: Vanilla and Spice Candied Sweet Potato Galette.
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Galettes seem to be a thing for the Thanksgiving table at the moment. This recipe makes a dessert from candied sweet potatoes, presenting them in a galette crust.
The Turbinado sugar called for in this recipe is a type of minimally processed sugar that retains some molasses, giving it a golden-brown colour and a subtle caramel flavour. It is often used as a crunchy topping for baked goods; it remains a processed sugar and is not significantly healthier than regular white sugar (use jaggery for a potentially healthier option).
Ingredients:
For the crust:
300g plain (all-purpose) flour, plus more
1 tbsp sugar
1½ tsp sea salt
20 tbsp unsalted butter, cubed and chilled
1 tbsp cider vinegar
For the filling:
675g small sweet potatoes, peeled
2900g light or dark brown sugar
2 tsp vanilla bean paste
2 cloves
1 cinnamon stick
1 dried chilli, such as guajillo (optional)
sea salt
2 tbsp turbinado sugar, plus more for sprinkling
1 tbsp plain flour
1 large egg, beaten
Flaky salt, for sprinkling (optional)
Method:
Prepare the crust: In a large bowl, using your fingers, combine the flour, sugar, and salt. Add the butter, toss to coat, then rub it into the flour mixture until pea-sized clumps form.
Combine the vinegar and ½ cup of ice water in a small bowl. Pour half over the flour mixture and use a fork to incorporate. Add more liquid one tablespoon at a time until the dough just holds together (you may not need it all).
Gather the dough into a ball. On a floured surface, pat it into a 2.5cm rectangle. Fold it in half, then pat again to 2.5cm, dusting with flour if needed. Repeat the folding and pressing process twice more. Cut the dough in half, shape into two 2cm thick disks, and wrap each half in clingfilm. Refrigerate for 2 hours.
Meanwhile, prepare the filling: To a large pot, add the sweet potatoes, brown sugar, vanilla, cloves, cinnamon stick, chile if desired, 1 teaspoon of kosher salt, and enough water to half-submerge the potatoes. Bring to a boil, then cover and simmer on low, turning the potatoes halfway through, until tender but not fully cooked, about 20 minutes.
Using a slotted spoon, transfer the sweet potatoes to a cutting board. Continue simmering the liquid until syrupy (20–25 minutes more). Place a fine-meshed sieve over a medium bowl and strain the liquid, discarding the solids. Slice the potatoes into 3mm-thick rounds.
Position a rack in the centre of your oven and pre-heat to 220°C. On a lightly floured surface, roll one dough disk into a 33cm round. Transfer to a large, rimmed, parchment-lined baking tray.
In a small bowl, whisk together the turbinado sugar, flour, and a pinch of salt. Sprinkle this over the crust, leaving a 3cm border. Shingle the potato rounds atop the sugar mixture. Fold the crust edges up and over the filling, pleating to form a rustic circle. Freeze on the baking tray for 10 minutes.
Brush the crust with the egg, then sprinkle with turbinado sugar and flaky salt if desired. Bake until the crust is light golden (12–15 minutes). Reduce the oven to 190°C and continue baking, rotating the baking tray halfway through, until the potatoes are soft and the crust is browned (about 40–45 minutes more).
Remove from the oven and set aside for 15 minutes, then cut the galette into wedges. Drizzle with the reserved syrup and serve warm or at room temperature. (Loosely covered, the galette will keep at room temperature for up to 2 days.)
