With the second holiday dinner fast approaching, I thought I would share this recipe that makes quite the statement, but is actually pretty simple to make. I used the original recipe created by America’s Test Kitchen, who is a great resource for foolproof recipes because they literally test one several times using several different methods to ensure you get a perfected result.
I think choosing the side dishes can sometimes be harder than choosing the main course; you want something that complements the main dish, yet doesn’t overpower it with too much flavor and can also stand on it’s own as being delicious. Yikes! That’s why I try to pick ones that have an ingredient that is tasty even in it’s natural form, and can be taken to a whole new level with seasonings and technique. You don’t need a million ingredients or hours; maintaining the integrity of the ingredient is your best bet, and I think this dish accomplishes that beautifully.
One thing I changed was using sweet potatoes; they are more nutritionally dense than regular potatoes plus the color and flavor I thought was a little more festive for this time of year. The technique in this recipe does seem strange, but I’m telling you it really does work to keep the galette together and prevent flaking or falling apart. I didn’t have pie weights so I actually just used 5 heavy tea light candleholders.
Sweet potatoes aren’t just tasty, but they are also a healthy carbohydrate alternative. High in vitamin C and again, because of their pretty orange color, also high in beta-carotene, sweet potatoes have much more to offer than regular potatoes. Even though they do have higher sugar levels, they have low a glycemic index, meaning it doesn’t have a high effect on blood sugar. Also because they are high in potassium, they are great to eat after a work out to help alleviate muscle cramps.
Sweet potatoes just became sweeter! This galette is a crowd pleaser and looks harder to make than it actually is which is also a plus. Try it any day of the week or weekend even after the holidays are over.
Here is the link for the recipe: America’s Test Kitchen