Rosemary Yam or Sweet Potato Galette

A pancake-like “galette” of sweet potato or Asian yam slices with rosemary that’s tender on the inside and crisp at the edges.

Asian Yam Galette from gourmandeinthekitchen.com  Rosemary Yam or Sweet Potato Galette
pin it button Rosemary Yam or Sweet Potato Galette

Sweet potatoes and yams have invaded my kitchen.  I’m hooked on the hardy tubers and there’s a giant, overflowing basket of them in my pantry that proves it.

Asian yams have been the darlings of my kitchen recently.  The purple skinned roots are mild in taste and creamy white on the inside making them an ideal swap for regular potatoes in most recipes, but they really deliver in the company of good butter and a little heat.

Asian Yam or Sweet Potato Galette from Gourmande in the Kitchen Rosemary Yam or Sweet Potato Galette

Beautifully browned on the outside and tender through the center, galettes come together with relatively little time and effort. The concept is fairly simple and the ingredients few.

Also known as Pommes Anna, it’s traditionally a dish of thinly sliced potatoes bathed in melted butter.  The idea is to arrange slices of potatoes (or in this case, yams) in overlapping circles to create a round pancake-like “galette” of snugly nestled slices that is then cooked.  Elegant and rustic it’s a natural for both dinner parties and weekday meals.

Asian Yam Galette with Rosemary from Gourmande in the Kitchen Rosemary Yam or Sweet Potato Galette

The starchy root gets creamy and soft in the middle while the outsides go golden brown and crispy bubbling and sizzling in the butter.  The edges are pleasantly crisp and the whole thing makes a fine accompaniment for a handful of greens and a poached egg which is my favorite way to eat it these days.

Asian Yam or Sweet Potato Galette from gourmandeinthekitchen.com  Rosemary Yam or Sweet Potato Galette

Now the most staunch traditionalist will tell you that nothing is needed in the way of seasoning other than a pinch of salt but given I’ve already broken with tradition by using an Asian yam in a decidedly French recipe I’d suggest adding a few pinches of freshly chopped herbs like rosemary or thyme to the mix to liven things up.

Asian Yam Galette with Rosemary from gourmandeinthekitchen.com  Rosemary Yam or Sweet Potato Galette

How do you like to eat your yams and sweet potatoes?

Rosemary Asian Yam or Sweet Potato Galette Recipe

Prep Time: 20 minutes

Cook Time: 40 minutes

Serving Size: Serves 4 to 6

Asian Yam Galette 184 Rosemary Yam or Sweet Potato Galette

A dish of layered thinly sliced yams baked until golden brown on the outside and tender on the inside.

Ingredients

  • 1 ½ to 2 pounds (about 2 to 3 medium) Asian yams or sweet potatoes , peeled and sliced into 1/8-inch thick rounds on a mandolin or in a food processor with the slicing blade
  • 1/4 cup butter, melted and divided (preferably ghee or clarified butter)
  • 1 Tablespoons arrowroot starch (this acts as a glue to hold the slices together while baking)
  • 1/2 teaspoon sea salt
  • Freshly ground pepper to taste
  • 1/2 Tablespoon chopped fresh rosemary or ¼ tsp dried

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place 1 Tablespoon of butter in a 9" cast-iron skillet or other large ovenproof skillet and place in the oven to heat while preparing the yams.
  3. Melt remaining 3 Tablespoons of butter along with the chopped rosemary in a small saucepan. Whisk in the arrowroot and remove from heat.
  4. Combine yams and melted butter mixture in a large bowl, tossing to coat and sprinkle with salt and pepper. Reserve about a dozen or so of the best looking slices for the bottom layer.
  5. Remove heated skillet from the oven. In the skillet, carefully arrange yams in a single layer in slightly overlapping circles (be careful as melted butter will be hot and sizzling). Top evenly with remaining slices until a uniform cake is formed.
  6. Cover and transfer skillet to oven; bake for 15 to 20 minutes. Remove cover press slices down with a flat spatula and bake 15 to 20 more minutes or until tender when pierced with a paring knife.
  7. Turn on broiler and broil until the tops are golden brown and remove from the oven.
  8. Loosen edges with a spatula and place on a serving plate (galettes are traditionally served inverted but either way is fine). Cut into wedges and serve warm or at room temperature.

Notes

Gluten-Free, Grain-Free, Paleo, Vegetarian, for Vegan omit butter and replace with coconut oil

http://gourmandeinthekitchen.com/2013/yams-pommes-anna-recipe/
 Rosemary Yam or Sweet Potato Galette

 

 

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  1. Bonnie K. says

    I haven’t tried the asian yam. The picture looks pretty and it sounds good. I love rosemary. So, I’m sure I’ll love it.

  2. says

    Potato galettes are so dang good. I love how crisp the edges get. I bet using yams gives a wonderfully sweet touch. And I am a huge fan of rosemary with potatoes. So basically, this is a win all around and likely part of dinner this weekend!

  3. says

    Sylvie, your sweet potato/yam version of Pommes Anna looks divine. Love that crunch and it’s not a difficult side dish to put together. Rosemary is the perfect herbal touch.

  4. says

    Pommes Anna is one of the first recipes of Julia Child’s that I attempted, and close to my favorite thing in the world to eat. Potatoes + Butter = happy.

  5. says

    We had this for dinner tonight. I wasn’t expecting that much, since it’s so simple, but it was really great. I had to fight to not pick all the crispy edges off of the leftovers. Thank you!

  6. Allison says

    I am curious if tapioca starch could be used in place of the arrowroot? I’m starting to experiment w/ alternatives to cornstarch & the tapioca is what I have on hand (it made on heck of a mess out of my sauce for my almond meal crusted chicken!) Thanks & lovely post!

  7. Steph says

    This looks great! Do you think it would be ok if I made it the night before I was planning to serve it and reheated it in the oven before serving?

    • says

      I haven’t tried but I think if you were to take it out ahead of time and let it get to room temperature before putting back in the oven it should work. I’d also try covering the edges with a it of foil if they start to brown before the center is fully re-heated.

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