Photo: Doaa Elkady • Food Styling: Jason Schreiber • Prop Styling: Paige Hicks. Photo: Doaa Elkady • Food Styling: Jason Schreiber • Prop Styling: Paige Hicks
A riff on camote enmielado—Mexican candied sweet potato, a popular street food—this rustic vanilla sweet potato galette recipe uses spiced vanilla syrup for both poaching and drizzling. The recipe makes two crusts but only requires one; freeze one for next time, letting it thaw in the fridge before rolling.
Featured in “Why True Vanilla Is Worth the Splurge” by Rebecca Firkser in the Fall/Winter 2025 issue.
Makes: 8–10
Time: 4 hours 3 minutes
Ingredients
For the crust:
- 2¾ cups all-purpose flour, plus more
- 1 Tbsp. sugar
- 1½ tsp. kosher salt
- 20 unsalted butter, cubed and chilled
- 1 Tbsp. apple cider vinegar
For the filling:
- 1½ lb. small sweet potatoes, peeled
- 1 cup packed light or dark brown sugar
- 2 tsp. vanilla bean paste
- 2 cloves
- 1 cinnamon stick
- 1 dried chile, such as guajillo (optional)
- Kosher salt
- 2 Tbsp. turbinado sugar, plus more for sprinkling
- 1 Tbsp. all-purpose flour
- 1 large egg, beaten
- Flaky salt, for sprinkling (optional)
Instructions
- Make the crust: In a large bowl, using your fingers, combine the flour, sugar, and salt. Add the butter, toss to coat, then rub it into the flour mixture until pea-size clumps form.
- To a small bowl, add the vinegar and ½ cup of ice water. Pour half over the flour mixture and use a fork to incorporate. Add more liquid one tablespoon at a time until the dough just holds together (you may not use it all).
- Gather the dough into a ball. On a floured surface, pat it into a 1-inch-thick rectangle. Fold it in half, then pat again to 1 inch, dusting with flour if needed. Repeat folding and pressing twice more. Cut the dough in half, shape into two ¾-inch disks, and wrap each half in plastic. Refrigerate for 2 hours.
- Meanwhile, make the filling: To a large pot, add the sweet potatoes, brown sugar, vanilla, cloves, cinnamon stick, chile if desired, 1 teaspoon of kosher salt, and enough water to half-submerge the potatoes. Bring to a boil, then cover and simmer on low, turning the potatoes halfway through, until tender but not fully cooked, about 20 minutes.
- Using a slotted spoon, transfer the potatoes to a cutting board. Continue simmering the liquid until syrupy, 20–25 minutes more. Place a fine-mesh strainer over a medium bowl and strain, discarding the solids. Slice the potatoes into ⅛-inch-thick rounds.
- Position a rack in the center of the oven and preheat to 425°F. On a lightly floured surface, roll one dough disk into a 13½‑inch round. Transfer to a large, rimmed, parchment-lined baking sheet.
- In a small bowl, whisk together the turbinado sugar, flour, and a pinch of kosher salt. Sprinkle over the crust, leaving a 1½-inch border. Shingle the potato rounds atop the sugar mixture. Fold the crust edges up and over the filling, pleating to form a rustic circle. Freeze on the baking sheet for 10 minutes.
- Brush the crust with the egg, then sprinkle with turbinado sugar and flaky salt if desired. Bake until the crust is light golden, 12–15 minutes. Turn the oven to 375°F and continue baking, rotating the baking sheet halfway through, until the potatoes are soft and the crust is browned, 40–45 minutes more.
- Set aside for 15 minutes, then cut the galette into wedges. Drizzle with the reserved syrup and serve warm or at room temperature. (Loosely covered, the galette will keep at room temperature for up to 2 days.)
The post Vanilla and Spice Candied Sweet Potato Galette appeared first on Saveur.
