SWEET POTATO CASSEROLE MINI GALETTES RECIPE BY TASTY

facebook share image   twitter share image   pinterest share image   E-Mail share image



Sweet Potato Casserole Mini Galettes Recipe by Tasty image

A fun and handheld take on a traditional holiday favorite. Topped with a sweet streusel and mini marshmallows, these gorgeous galettes could probably pass as dessert, but we'll leave that course to the pies. To save yourself some time, prepare the dough and streusel the day before.

Provided by Betsy Carter

Categories     Sides

Time 1h40m

Yield 8 servings

Number Of Ingredients 25

2 ½ cups all purpose flour, plus more for dusting
1 teaspoon kosher salt
1 tablespoon granulated sugar
16 tablespoons unsalted butter, cubed and chilled
½ cup buttermilk, plus 2 tablespoons
kosher salt, for boiling
2 medium sweet potatoes, peeled and cubed
2 tablespoons unsalted butter, melted
¼ cup milk
3 tablespoons brown sugar, packed
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 teaspoon kosher salt
1 large egg
¼ cup all purpose flour
1 tablespoon granulated sugar
2 tablespoons dark brown sugar, lighlty packed
½ teaspoon kosher salt
½ teaspoon ground cinnamon
8 tablespoons unsalted butter, cubed and chilled
½ cup chopped pecans
1 tablespoon water
1 egg
¼ cup turbinado sugar
½ cup mini marshmallows

Steps:

  • Make the dough: In a large bowl, mix together the flour, salt, and sugar. Add the butter and toss to coat. Using your hands, work the butter into the flour until the mixture resembles a coarse meal.
  • Make a well in the center of the butter/flour mixture and pour in the buttermilk. Working quickly so the butter doesn't soften, use your hands to form a shaggy dough.
  • Turn the dough out onto a lightly floured surface and knead until it comes together, being careful not to overwork. Form the dough into a 7-inch (18 cm) square about 1 inch (2.5 cm) thick. Cut into 8 equal pieces and form into discs. Wrap the discs in plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
  • Make the filling: Bring a large pot of salted water to a boil over high heat. Add the sweet potatoes, then reduce the heat to medium-high and cook for 10-12 minutes, or until the sweet potatoes are very tender. Drain, then transfer to a medium bowl and let cool for about 10 minutes.
  • To the bowl with the sweet potatoes, add the melted butter, milk, brown sugar, vanilla, cinnamon, salt, and egg. Mix well with a fork, mashing the sweet potatoes, until smooth and well combined. Let cool to room temperature.
  • Make the streusel: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a nonstick mat.
  • In a medium bowl, mix together the flour, granulated sugar, brown sugar, salt, and cinnamon. Work the butter into the dry ingredients with 2 forks until crumbly. Add the chopped pecans and mix well.
  • Spread the streusel on the prepared baking sheet. Bake for 12-15 minutes, stirring halfway, until golden brown. Remove from the oven and let cool slightly, then crumble and let cool completely before using. The streusel will keep in an airtight container for up to 1 week.
  • Assemble the galettes: Increase the oven temperature to 400°F (200°C). Line 2 baking sheets with parchment paper.
  • Roll out each disc of pie dough into a 7-8 inch (18-20 cm)round, trimming the edges for even circles. Spoon about 3 tablespoons of the sweet potato filling into the center of each round. Fold the edges of the dough up and over the filling, leaving an opening in the center. Transfer the galettes to the prepared baking sheets, 4 per pan.
  • Brush with the dough with the egg wash and sprinkle with the turbinado sugar.
  • Bake the galettes for 25 minutes, then rotate the pan and bake for another 10 minutes. Remove from the oven and top each galette with about 1 tablespoon of the streusel and 1 tablespoon of marshmallows, then return to the oven and bake for another 5 minutes, or until the marshmallows are browned and bubbling.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 633 calories, Carbohydrate 61 grams, Fat 39 grams, Fiber 4 grams, Protein 8 grams, Sugar 21 grams

Juloney Dawkins
dawkins@gmail.com

These galettes are the perfect combination of sweet and savory. I highly recommend them!


Tulasi Bhattarai
tulasi.b@hotmail.com

I've never made galettes before, but these were so easy to make. I'll definitely be making them again.


Shazad Mahmood
s12@hotmail.com

I'm not a big fan of sweet potato, but these galettes were surprisingly good.


Dhogu Maanii
m_dhogu60@gmail.com

These galettes are perfect for a brunch or lunch. They're also great for meal prep.


Matthews Moichela Makgoka
matthewsm39@hotmail.fr

I added a bit of chopped bacon to the filling and it was amazing!


Krishna Pandey
k.p@yahoo.com

The recipe was easy to follow, but the galettes didn't turn out as flaky as I expected.


Ahsan Majeed
m_ahsan93@hotmail.com

I had some leftover mashed sweet potatoes, so I decided to try this recipe. It was a great way to use up the leftovers and the galettes were delicious.


Save Lives
lives.save66@aol.com

These galettes are so cute and festive. They're perfect for a holiday party.


Honourebel Family
h36@yahoo.com

I've made this recipe several times and it always turns out great. It's a family favorite!


Shafique Malik
malik-s54@gmail.com

The filling was a bit too sweet for my taste, but the crust was perfect.


kandyan
kandyan47@gmail.com

5 stars! This is a great recipe for a quick and easy weeknight meal.


Sentongo Travis
stravis@yahoo.com

The step-by-step instructions made it easy to follow the recipe. I especially liked the tip to use a fork to crimp the edges of the galettes.


Hafiz umar
umar.hafiz42@yahoo.com

I made these for a potluck and they were a huge success. Everyone loved them!


Tishaun Brady
b_t@gmail.com

These mini galettes were a hit! The sweet potato filling was perfectly spiced and the crust was flaky and delicious. I will definitely be making these again.