This Sweet Potato and Spinach Galette is just one of the many delightful dishes you can make with sweet potatoes — or in this case, just one sweet potato! You only need one to make this simple and flavorful galette. When you’re hungry and you don’t want to spend too much time on a meal, this makes a great go-to dish.
What more could you ask for in a quick and easy dish? A flaky crust, filling and healthy sweet potato, and a handful of spinach and not much else. This Sweet Potato and Spinach Galette is an ideal Meatless Monday dish, but it’s perfect for any day.
I made my way to a local bookstore recently to do some work, and on my way in I saw a rack of discounted cookbooks. This could have been really dangerous for my productivity (discounted cookbooks!!), but I persevered and plowed on into the store.
Since I was rushing in to grab a coffee and a table, I didn’t catch the title, but I think one of the cookbooks I saw mentioned making meals from what’s in your cupboards. I love that idea and committed to doing something with the one sweet potato I had left on my counter.
I’ve made a savory galette before, like this Sweet and Savory Plum and Prosciutto Galette, and it was delicious! I decided it was time to try another version, and Sweet Potato and Spinach Galette became dinner.
I had leftover pie dough from my recipe for Roasted Broccoli and Swiss Quiche, but I hadn’t planned well when it came to thawing it. Soooo, I picked up prepackaged pie dough at the store to make things easy.
Fresh thyme and a sprinkle of Parmesan cheese add a pinch of flavor to this galette. The thyme came from the backyard, the spinach was in the fridge, the Parmesan is a staple in my house, the lone sweet potato was waiting to be used, and if I had planned well, the dough would be straight from my freezer.
This dish scored high when it came to using what I had on hand. You could switch it up depending on what you have to use. I love meals that come together like this.
Make this Sweet Potato and Spinach Galette when you have all those ingredients in the house to use up. It’s a simple, savory treat that’s easy to make.
Interested in more sweet potato recipes? Try one of these:
Udon Noodle Bowls with Mushroom, Sweet Potato & Spinach
Sweet Potato-Pear Smoothies with Candied Pecans
Skillet Sweet Potato and Black Bean Migas
Calories
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Protein
Serves 2
This is a great way to use ingredients you may have on hand. Serve this with soup or a salad for a complete meal!
Save Recipe5 based on 4 review(s)
Ingredients
- 1 (9-inch) round of prepared pie dough, thawed if needed
- 1 medium sweet potato, peeled and sliced thin
- 2 cups fresh spinach (not packed)
- 1/4 cup white onion, sliced thinly
- 1-1/2 tablespoons olive oil
- 1-1/2 teaspoons fresh thyme, divided
- 1-1/2 tablespoons plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 egg, beaten
- 2 tablespoons grated Parmesan cheese
- Parchment paper
Instructions
- Preheat the oven to 425 degrees F. Lay a piece of parchment paper on a flat work surface.
- Add the sweet potato slices, spinach, and onion to a bowl. Drizzle with the olive oil and add 1 teaspoon of the thyme, and the salt and pepper. Toss to combine.
- Place the pie dough on the parchment paper and roll it out just slightly. Add the yogurt and mustard to a small bowl and mix to combine. Spoon the mixture onto the pie dough and spread it evenly, leaving a 2-inch border around the edge.
- Use your hands to transfer the sweet potato mixture onto the center of the dough. Arrange the sweet potato slices around the dough. I tucked some of the spinach between each sweet potato for better color.
- Fold the dough up onto the ingredients, pleating it all the way around. Transfer the galette with the parchment paper to a baking sheet.
- Add about a tablespoon of water to the egg and mix to combine. Brush the mixture over the dough.
- Bake for 30-35 minutes. About 10 minutes before the end of the baking time, check the crust. If it looks like it is getting too browned, place some aluminum foil on top of it (just the crust).
- Remove from the oven, sprinkle with the Parmesan cheese and remaining thyme.
- Serve warm.
Notes
This recipe serves 2 (or maybe 3), but it can easily be doubled to feed 4.
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