Mini Sweet Potato Galettes
Servings 6 mini galettes
Ingredients
- For the homemade pie crust
- **If you are using store bought pie dough you only need to buy one package qty 2 pie dough inside each box.
- 2 1/2 cups flour
- 3 tbs sugar
- 1 tsp salt
- 1 stick and a half of cold butter cut into 1/2 inch cubes.
- 4-5 tbsp water add more if needed
- For the sweet potato filling
- 1 cup sweet potato
- 1/2 plus 1/4 cup sugar
- 1/4 cup butter melted
- 1/4 plus 1/8 tsp nutmeg
- 1/2 plus 1/8 tsp cinnamon
- 2 tsp vanilla
- 1/4 tsp lemon juice
- very tiny small pinch of cardamom a little goes a long way (optional)
- 1/4 plus a pinch of salt
- For the egg wash
- 1 egg yolk
- 1 tbsp milk
Instructions
- To make the pie crust (Directions for already made pie crust below in note).
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Put the flour, salt and sugar into the food processor. Pulse about 3-4 times. Then add the 1/2 inch cubed cold unsalted butter into the food processor with the flour mixture and toss until the butter is coated with the flour.
- Cut the flour into the butter with the food processor until the mixture is a bit smaller than pea sized. If you see pieces that are bigger than pea sized that is okay.
- Add the water and pulse until the dough starts sticking and coming together and the dough mixture resembles coarse meal. Dump the dough onto a lightly floured surface and roll dough into a ball. Divide the dough into 6 equal part and roll into 6 small balls. Chill for 30 minutes.
- Roll out each ball of dough into a 6 inch circle. Place the dough with parchment paper on a baking sheet. Evenly distribute the sweet potato mixture between the six discs (a bit less than 1/4 cup per disc). Gently fold the edges of the disc towards the sweet potato mixture *(see photos above). Press the folded and gathered areas gently to to adhere the folds.
- Make an egg wash by beating together the egg yolk and milk. Using a pastry brush, brush edges of each galette with the egg wash and sprinkle the crust with turbinado or granulated sugar (optional).
- Bake for 25-30 minutes or until golden. Serve warm or at room temperature with whipped cream if you like. Store galettes in the fridge for up to 3-4 days. See *notes, if you want use store bought pie crust.