Yam and Sweet Potato Galette

Galette is a French term for a flat round cake. Here the potatoes are coated with honey and butter, layered in a round pan, compressed while baking and turned out on to a platter; creating a delightful side dish.


3 yams, about 1 1/2 pounds
3 sweet potatoes, about 1 1/2 pounds
1/4 cup flour
6 tablespoons butter
2 tablespoons brown sugar
zest of one lemon
1/2 teaspoon salt
fresh parsley, chopped


Preheat oven to 400 °. Line a 9"-10" ovenproof skillet (cast iron works well) with foil. Coat foil with non-stick cooking spray.

Peel potatoes and cut into 1/4-inch thick rounds. Place in a large bowl and toss with flour.

Heat glaze ingredients in a small saucepan stirring until butter is melted. Pour over potatoes and toss to coat. Arrange potato slices in prepared pan overlapping slices, making layers until all potatoes are used. Spoon any extra glaze over the potatoes.

Cover skillet tightly with foil. Bake 1 hour or until potatoes are just tender. Remove foil cover. Press down on potatoes with a spatula to compact. Continue baking uncovered, about 30 minutes longer, compacting potatoes several times.

To serve: place a large serving platter over the skillet. Using oven mitts invert skillet onto platter. Carefully remove foil and replace any potatoes that stick to the foil back onto the galette. Sprinkle top with parsley. Cut into slices.

Serves: 4-6

golden blossom honey product