I love pie. Buttery crust filled with sweet fruit, custards, nuts, toasted meringue, they are all delicious. The only downside? The amount of time it takes to make one. Yes, I could always buy a pie but like almost all food products, homemade is so much better. So when I’m having those deep pie cravings, I turn to galettes. Galettes are the rustic version of pies that are just as delicious and easier to make. Need to make a sweet potato pie for Thanksgiving? Make this maple sweet potato galette instead. Filled with a sweet cream cheese filling and drizzled with vanilla maple syrup, this galette needs to make an appearance on your dinner table.
**Helpful tips and common mistakes
The first step to making this maple sweet potato galette is to make the pie dough. This is the same pie dough I use for all my pies, a basic combination of flour, butter, water, and a pinch of salt. Mix together all of the ingredients, using cold butter and just a little bit of water to bring the dough together. The dough may seem a little dry but just wrap it in plastic wrap and chill the dough. The sealed-in moisture will help it come together once you are ready to roll it out.
While the pie dough is chilling, make the vanilla maple syrup. This maple syrup uses vanilla beans for the intense vanilla flavor but you can also use vanilla extract. Just substitute 2 tsp vanilla extract for 1/2 vanilla bean. When purchasing the vanilla beans, make sure the beans are fragrant, have a shine, and are plump. If the beans look dry, they are not fresh. Simmer the syrup for 5 minutes and let it cool.
Now it’s time to make the sweet potato galette. Roll out the dough until it’s about 1/8 inch thick. Don’t worry if the shape isn’t perfect, that’s the whole appeal! Spread the prepared cream cheese beaten together with sugar, egg yolk, and vanilla in an even layer.
Toss thinly sliced sweet potato with butter, brown sugar, and cinnamon and shingle them on top of the cream cheese.
Fold over the edges and drizzle the vanilla maple syrup on top. Brush the edges with egg wash and bake the sweet potato galette until golden brown.
Let the galette cool slightly and serve warm with extra vanilla maple syrup. If you want to go the extra step, have it with a side of vanilla ice cream.
Who needs sweet potato pie when there’s sweet potato galette! This galette is certainly different than a pie but it is delicious in every way. From the cream cheese layer to the buttered sweet potato to the vanilla maple syrup, it’s just darn good. Don’t mind me as I help myself to a second serving.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.