Sweet Potato-Chèvre Napoleons

James Carrier

Notes: You can complete steps 1 through 3 up to 1 day ahead. Chill sweet-potato mixture airtight; cover shallots and store at room temperature. Reheat sweet-potato mixture in a microwave oven, stirring occasionally, for 3 to 4 minutes.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 624
  • Calories from fat: 38%
  • Protein: 16g
  • Fat: 26g
  • Saturated fat: 12g
  • Carbohydrate: 83g
  • Fiber: 9.2g
  • Sodium: 264mg
  • Cholesterol: 39mg


  • 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


  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.
  5. 5. 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.
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