- 1 1/2 pounds sweet potatoes (1 1/2 to 2 in. wide)
- 12 ounces shallots (3/4 to 1 in. wide), peeled
- 2 tablespoons olive oil
- 1 1/2 tablespoons balsamic vinegar
- About 1/2 cup milk
- 3/4 cup fresh chèvre (goat cheese)
- 2 tablespoons butter
- 1 teaspoon minced fresh thyme leaves or dried thyme
- Salt and pepper
- Crisp Potato Galettes
- calories 624
- caloriesfromfat 38 %
- protein 16 g
- fat 26 g
- satfat 12 g
- carbohydrate 83 g
- fiber 9.2 g
- sodium 264 mg
- cholesterol 39 mg
How to Make It
Scrub sweet potatoes, pierce each in several places with a fork, and set in an 8- or 9-inch-wide pan. In another pan, mix shallots with oil and vinegar.
Bake shallots in a 375º oven, shaking pan occasionally, until deep golden brown, about 45 minutes; bake sweet potatoes until they give very easily when squeezed, about 1 hour.
Protecting your hands with a potholder, slit hot sweet potatoes open and scoop flesh into a bowl; discard skins. With a potato masher or a mixer, mash sweet potatoes, 1/2 cup milk, cheese, butter, and thyme until smooth; for a softer texture, beat in more milk. Season to taste with salt and pepper.
Lay a large, hot galette piece on each of four warmed dinner plates. Mound half the hot sweet-potato mixture equally in center of galettes.
Lay another galette flat on each sweet-potato mound. Top equally with remaining sweet-potato mixture. Stick remaining galette pieces and any fragments vertically into the sweet-potato mixture; spoon shallots around napoleons.