A pancake-like “galette” of sweet potato or Asian yam slices with rosemary that’s tender on the inside and crisp at the edges.
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.
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.
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.
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.
How do you like to eat your yams and sweet potatoes?
Serves Serves 4 to 6
A dish of layered thinly sliced yams baked until golden brown on the outside and tender on the inside.
20 minPrep Time
40 minCook Time
- 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
- Preheat oven to 400 degrees F.
- 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.
- Melt remaining 3 Tablespoons of butter along with the chopped rosemary in a small saucepan. Whisk in the arrowroot and remove from heat.
- 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.
- 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.
- 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.
- Turn on broiler and broil until the tops are golden brown and remove from the oven.
- 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.