Cook Along Day 3

Welcome to day three and the final recipe in the cook along. I hope that you have been enjoying yourself. I know this last recipe will leave you with a smile on your face! Happy Cooking!

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

paper.

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.

Serves 8–10

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