Sweet Potato Apple And Fontina Galette Food

ROASTED SWEET POTATOES AND APPLES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss the sweet potatoes generously with some olive oil, salt, cinnamon and cayenne. Lay the sweet potatoes out on a sheet tray, place them in the oven and roast until they are very soft and mushy, 30 to 35 minutes.
• Peel the apples and cut into 1-inch dice. Toss the apples with the lemon juice, some olive oil, salt and the rosemary. Lay them out on a sheet tray and place in the oven during the last 15 minutes of the cooking time for the sweet potatoes. When done, the apples should be soft and cooked through but still hold their shape. Sprinkle the walnuts over the apples during the last 5 minutes in the oven.
• Transfer the sweet potatoes to a large bowl and coarsely mash them with a potato masher. Stir in the cooked apples and walnuts. Taste and adjust the seasoning if needed.
• Serve immediately or keep in a warm oven and serve hot.

SWEET-POTATO, APPLE, AND FONTINA GALETTE

Steps:

• Stir together amaretti crumbs, cheeses, and 1/2 teaspoon pepper in a small bowl.
• Peel sweet potatoes and thinly slice crosswise (1/16 inch thick) with slicer, then generously brush bottom of skillet with some melted butter and cover with one third of sweet-potato slices, overlapping slightly. Dab potatoes with butter, then sprinkle evenly with half of amaretti mixture.
• Core and peel apples, then thinly slice crosswise (into 1/16-inch-thick rings) with slicer. Working quickly to prevent apples from discoloring, add half of apples to skillet, overlapping slices slightly, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with half of remaining sweet-potato slices and dab with butter, then sprinkle with remaining amaretti mixture. Cover with remaining apples in an even layer. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper and cover with remaining sweet potatoes. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Brush a sheet of foil with butter, then brush galette with any remaining butter and place foil, buttered side down, on top. Place a 10-inch heavy skillet on top of foil to weight galette.
• Put oven rack in middle position and preheat oven to 375°F.
• Cook potato galette on top of stove over moderate heat until underside is golden, about 10 minutes. Remove top skillet and foil.
• Wearing oven mitts, carefully slide galette onto a baking sheet and invert skillet over it. Holding them together, invert galette, browned side up, back into skillet. Cook, uncovered, over moderately high heat until underside is pale golden, about 10 minutes. Transfer skillet to oven and bake galette until a knife inserted in center cuts through easily, about 20 minutes. Slide onto a serving plate.

FONTINA & SWEET POTATO PIZZA

Steps:

• Preheat oven to 450°. Peel and cut sweet potato into 1/4-in. slices. Cut each slice into 1/2-in.-wide strips; place in a microwave-safe dish. Add water. Microwave, covered, on high 3-4 minutes or until potato is almost tender. Drain; sprinkle with salt and pepper., Unroll and press dough onto a greased 12-in. pizza pan. If desired, pinch edge to form a rim. Sprinkle with mozzarella and fontina cheeses; drizzle with 1 tablespoon oil., Top with sweet potato; sprinkle with herbs. Drizzle with remaining oil; sprinkle with Parmesan cheese. Bake on lowest oven rack 12-15 minutes or until crust is golden and cheese is melted.

POTATO AND APPLE GALETTE

Steps:

• Position rack in bottom third of oven and preheat to 450 degrees Fahrenheit.
• Brush 9-inch-diameter cake pan with 1 1/2-inch-high sides with 1/2 tablespoon butter.
• Line bottom of pan with parchment; brush parchment with 1/2 tablespoon butter.
• Place apple slices, 1 tablespoon butter and 1 teaspoon minced sage in small bowl.
• Sprinkle with salt and pepper; toss to coat.
• Place potatoes, remaining 3 tablespoons butter and 2 teaspoons minced sage in medium bowl. Sprinkle with salt and pepper; toss to coat.
• Arrange 1 layer of neatest potato slices in concentric circles in prepared pan, overlapping potatoes in outermost circle (this will become top of galette).
• Top with second layer of potatoes.
• Top with apple slices.
• Cover with remaining potatoes.
• Pour leftover butter from bowls used to toss potatoes and apple on top.
• Bake galette until potatoes are tender when tested with tip of sharp knife and top is beginning to brown, about 1 hour.
• Remove galette from oven.
• Turn out onto 9 or 10-inch tart pan bottom; peel off parchment.
• (Can be made 2 hours ahead. Let stand at room temperature.).
• Preheat broiler. Broil galette until top is golden, about 2 minutes.
• Transfer galette to platter. Cut into wedges.

SWEET POTATO-APPLE GALETTE

Steps:

• Preheat oven to 350°F.
• Melt 2T butter in a 10" skillet over med-high heat.
• Add apples; cook stirring often until caramelized, about 7 minutes.
• Meanwhile butter the tart pan.
• Place the sweet potatoes in a mixing bowl; season with cinnamon, salt and white pepper.
• Drizzle with 1/4 cup of melted butter and mix to coat potatoes.
• Arrange a layer of sweet potatoes in the tart pan, overlapping in circles, using about half the potatoes in all.
• Arrange apples evenly over the potatoes.
• Top with remaining sweet potatoes.
• Drizzle with remaining 2T melted butter.
• Place the tart pan on a baking sheet to catch any drips. Bake until the potatoes are crispy and tender, about 35 minutes.
• Heat broiler; place potatoes under broiler until edges are crispy and begin to brown, about 5 minutes. Cut into wedges to serve.
• My NOTES:.
• Do not assemble too far ahead of time before baking or the potatoes will turn dark & ugly.
• Very important to slice potatoes thinly.

FRIED SWEET POTATOES

Steps:

• Bring a large pot of water to a boil. Add peeled sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2 inch slices.
• Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.