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A display of mini sweet potato galattes.
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5 from 1 vote

Mini Sweet Potato Galettes

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 mini galettes
Author April Ronnecke

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 ½ cups flour
  • 3 tbs sugar
  • 1 tsp salt
  • 1 stick and a half of cold butter cut into ½ inch cubes.
  • 4-5 tbsp water add more if needed
  • For the sweet potato filling
  • 1 cup sweet potato
  • ½ plus ¼ cup sugar
  • ¼ cup butter melted
  • ¼ plus ⅛ tsp nutmeg
  • ½ plus ⅛ tsp cinnamon
  • 2 tsp vanilla
  • ¼ tsp lemon juice
  • very tiny small pinch of cardamom a little goes a long way (optional)
  • ¼ 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 ½ 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 ¼ 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.

Notes

TIPS TO MAKE THIS SWEET POTATO GALETTE 

If you want to use store bought pie crust. Roll out the dough a inch or 2 more.
Using a bowl that's about 6 inches in diameter, cut 2 rounds by pressing down on the bowl. Re-roll the scraps. You should be able to get one more round.
Repeat the same process with the other piecrust. You should be able to make 6 rounds. See the above pic tutorial. Follow the same homemade piecrust steps to fill and shape the galettes.
**Prep/cook time does not include cooking the sweet potato or chilling the dough.
Recipe and post updated:  9/28/2019