Sweetpotato Galette

By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my time.

There have been an abundance of sweetpotatoes in our kitchen over the past two weeks, thanks to the folks at California Sweetpotatoes who are hosting the “One Word, Endless Possibilities” Recipe ReDux Challenge. We’ve been inspired by the many ways you can use these beauties.

We’ve been making sweetpotato chips quite a bit lately using our mandoline, which got us to thinking about creating a pretty layered sweetpotato dish roasted in our cast-iron skillet. We made this rustic side dish to go with roasted chicken. We actually loved this recipe so much that we may make it for Thanksgiving this year. It’s elegant but yet so simple … it looks so much more time consuming that it actually is.

Sweetpotato Galette  A simple, yet elegant Sweetpotato Galette.

Only 5 ingredients: sweetpotatoes, thyme, extra virgin olive oil, salt and pepper. And those last 3 ingredients really don’t count. You can really taste and appreciate the sweetness, heartiness and rustic flavors of the sweetpotato with such a simple recipe.

Here’s how we made it. Full recipe is at the bottom of the post.

Slicing with mandoline Thinly slice the 3 sweetpotatoes with a mandoline.

Layered sweetpotato Place in spiral layers in the cast-iron skillet. Roast for 50 minutes.

Sweetpotato Galette Almost too pretty to cut into.

A little bit about California sweetpotatoes:

  • 1 medium sweetpotato provides a good source of Vitamin C (important for your skin and immune system), an excellent source of Vitamin A (important for eye health) and 4 grams of filling fiber and only 105 calories.
  • California sweetpotatoes are now known as one word, as they are different from white potatoes and other sweet potatoes. They are harvested gently to minimize scarring and scratching and they are sweet and moist.
  • The most popular varieties found in supermarkets include Covington (rose colored skin and orange flesh), O’Henry (pale copper skin and white flesh) and Diane (red skin and deep orange flesh).
  • For this recipe, we used 2 Covington and 1 Diane sweetpotato.

Here’s how we made the galette:

Sweetpotato Galette

Serves: 4

Time: 1 hour (10 minutes active)


  • 3 California sweetpotatoes
  • 1 tbsp thyme, dried or fresh
  • Extra virgin olive oil
  • Salt
  • Pepper


Preheat oven to 375 with cast-iron skillet inside. (If you don’t have a cast-iron skillet, buy one. It’s something we cannot live without.) Cut off one end of sweetpotatoes and slice each with the mandolin carefully until you reach the second end. Remove skillet from oven with potholders and place skillet onto heat-proof surface. Drizzle a small amount of olive oil in the skillet. Carefully line the skillet with sweetpotatoes in a spiral motion. Every 2 layers or so, drizzle layer with  a small amount of olive oil and sprinkle with salt and pepper. Do the same when you reach the final spiral and sprinkle with fresh or dried thyme as well. Roast for 50 minutes. Remove from oven, let cool slightly, slice in skillet then enjoy.

Check out many more California sweetpotato recipes here:

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{ 10 comments… add one }

  • Deanna Segrave-Daly October 11, 2013, 8:47 pm

    Wow – that is GORGEOUS and yet simple (I really need to get me a mandoline because I really want to make this!)

    • admin October 12, 2013, 3:27 pm

      Thanks Deanna – so simple and really allows for the flavors of the sweetpotato to shine through. And you must get a mandoline – they’re awesome esp for things like this and making squash and zucchini ribbons and thin apple slices.

  • Diane Boyd October 12, 2013, 8:38 am

    Jenny, That’s fabulous. Love the rustic look and it’s so simple! I’m getting out the cast iron skillet today!

    • admin October 12, 2013, 3:25 pm

      Thanks Diane! It was surprisingly simple & so delish – my husband almost ate the entire thing straight out of the skillet. Aren’t cast-iron skillets the best?

  • Serena October 13, 2013, 3:33 pm

    O my! How pretty is this?! And so simple…a way to bring out the best of all 5 ingredients.! I have tons of thyme in my garden so will be making this for sure!

    • admin October 14, 2013, 6:49 pm

      Thanks Serena! I am jealous about the fresh thyme in your garden :). I used dried this time around, fresh would def be better and more mellow.

  • Ashley @ The Fresh Beet October 14, 2013, 8:06 am

    This looks so beautiful! You’re right, almost too pretty to cut. And I love the simplicity of the ingredients. This one is on my to-do list :)

    • admin October 14, 2013, 6:51 pm

      Thanks Ashley! Love how the sweetpotatoes curled up on the ends for that rustic look. Let me know if you try it! And ps – my husband had no problems cutting right into it. I had to ask him nicely not to eat the whole thing :)

  • EA-The Spicy RD October 16, 2013, 12:06 am

    Yum! This looks delicious and those sweetpotato ew look so pretty in the skillet :-). Happy ReDux!

    • admin October 21, 2013, 6:30 pm

      Thanks EA! Love my cast-iron skillet :)

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