Roasted Cinnamon Apple and Sweet Potato Galette
This dessert is so easy, yet it looks like a super-fancy treat. They say you eat with your eyes
first, and this recipe is a beauty, and the great taste follows. This galette has a light and flaky
crust, a sweet topping, and a little crunch from the almonds. I like to serve it after a light
meal, as the sweet potatoes and apples are really filling. It is best to use a mandoline slicer
to slice the sweet potato and apples. If you don’t have one, slice them as thinly as possible.
1 sweet potato, thinly sliced
1–2 Gala apples, peeled and thinly sliced
1 teaspoon coconut oil
4 tablespoons honey
1 sheet puff pastry, chilled, not frozen
½ cup sliced almonds
1 teaspoon ground cinnamon, for dusting
whipped cream, for serving
Preheat oven to 350°F. Line a cookie sheet with parchment
In a 9 x 13-inch baking dish, place sweet potato and
apple slices, and drizzle with coconut oil and 1 tablespoon
honey. Roast for approximately 15–18 minutes.
While sweet potato and apple slices are roasting, roll
out puff pastry, ¼ inch thick, on a floured surface, into
about a 12 x 20-inch rectangle. Create an edge on all
sides by rolling up some pastry. Poke a fork in the center
of the dough a couple of times. Move the dough to
the parchment-lined cookie sheet.
Remove roasted sweet potato and apple slices from
oven. Arrange slices all over dough, creating any pattern
you like with them, and add sliced almonds on top.
Keep the dough in one big piece. Drizzle with the rest
of the honey and bake on the prepared cookie sheet for
15–18 minutes, until pastry has puffed up and is light
and golden brown in color.
Sprinkle with a little cinnamon, let cool slightly, then cut
into squares and serve with whipped cream.
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