I’ve always loved sweet potatoes. It doesn’t take much to dress up a sweet potato for lunch or an easy dinner side.
About 2 years ago, I met Joe Yonan at a summer food blogging event, and won a copy of his incredible cookbook, Eat Your Vegetables: Bold Recipes for the Single Cook. I love pulling out his cookbook when I’m in the mood to make something good for my lunch when the kids are at school.
This week, I decided to try his Sweet Potato Galette. It took about 20 minutes to prep and cook the mushroom and onions, and prep the sweet potato. Then, I had to wait about 30 minutes for the galette to bake in the oven. Since I didn’t have all the ingredients, I adapted the recipe to fit the ingredients I had on hand.
I often adapt recipes to the ingredients I have on hand. Yes, I’d love the try the recipe as it’s written, but let’s face it, that often requires a trip to the store. I don’t want that to stop me from trying a recipe. If I like the adapted recipe, I add the needed ingredients to my shopping list, and try the recipe again as written.
- 2 T extra virgin olive oil
- ½ tsp Paprika
- 1 onion sliced
- 4 mushrooms sliced
- 1 sweet potato cut into ⅛ inch slices
- a few small slices of Asiago cheese
- salt to taste
- Preheat the oven to 400 degrees F.
- Saute the mushroom and onions in one tablespoon of olive oil. Add in the paprika and salt, and remove from the heat.
- Put the remaining olive oil in a cast-iron skillet. Lay one over-lapping layer of sweet potato slices on the bottom of the skillet. Sprinkle with salt.
- Put the mushroom and onion layer on top of the sweet potatoes. Top with the slices of Asiago cheese.
- Layer the remaining sweet potato slices on top in an overlapping circle. Sprinkle with salt. Press the sweet potato layers down with a spatula, and cover the skillet tightly with aluminum foil.
- Bake for 20 to 30 minutes until the sweet potatoes are soft. If you slice the sweet potato thicker than ⅛ inch, you will need more baking time.
- Let the galette cool for a few minutes before eating.
Sweet Potato Recipes
- Roasted Sweet Potato with Dried Cranberries, Pecans, and Shredded Coconut
- Mashed Sweet Potatoes
- Potato Bake
|Eat Your Vegetables: Bold Recipes for the Single Cook|