Curried Sweet Potato Galette

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When it comes to health and nutrition, I’m pretty much all in. Healthy and nutritious food tend to be beautiful – and I’m a big eye eater.

But I’ve never been able to get into sweet potatoes, even though they’re stunning. Maybe it’s because I’ve only had them in a sweet mash, which doesn’t appeal to me. However the other day when I was at the store, I saw a huge sweet potato for a dollar and I decided to have some fun with it.

Instead of doubling down on the sweet, I decided to go another route – spicy. Since the potatoes are golden hued, why not add some yellow curry powder to the mix along with some hot smoked paprika?

The sweet, the spicy, and the topping of peppery watercress on this sweet potato galette made this into one of the best meals I’ve had in a long time. Also, because the main ingredient only set me back a dollar, I consider this to be pretty budget friendly too.

Inexpensive? Check. Appealing to the eye? Check. Incredibly delicious? Check.

You can’t go wrong with this for dinner.

curried sweet potato galette
Yield: 4 servings

Curried Sweet Potato Galette

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


  • 1 large sweet potato
  • 1 small red onion, thinly sliced
  • 3 tablespoons unbleached flour
  • 2 teaspoons curry powder
  • 1 teaspoon hot smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup watercress


  1. Skin the potato and slice to 1/8 to ¼ thick on a mandoline, or in a food processor. Place the potato rounds in a bowl of cold water and let sit for 10 minutes. Drain the potatoes, and dry them in a salad spinner or by hand with paper towels.
  2. Toss the potatoes with the onion, potatoes, curry powder, paprika, salt and pepper.
  3. Place the butter and oil in a nonstick frying pan, and warm over medium heat. Place the potato mixture in the frying pan and tamp down with a spatula. Try to get it as even as possible. Cook for 8-10 minutes, or until the galette moves as one piece in the pan. (Test it by using a spatula, and nudging it from side to side. You may want to run the spatula around the side to make sure there that the sides are clear.)
  4. Turn the heat off, and place a large plate over the pan. Flip the galette onto the plate, and slide the non-cooked side down back into the pan. Cook for an additional 8-10 minutes, or until the bottom is golden brown. Top with watercress and serve immediately.

Nutrition Information



Serving Size


Amount Per Serving Calories 130Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 8mgSodium 284mgCarbohydrates 16gFiber 3gSugar 4gProtein 2g

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  • Launie Kettler

    Launie Kettler is a food writer/photographer who lives in a “suburb" of Burlington, VT. She cooks big food in a small kitchen, and her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. Her food blog, Teeny Tiny Kitchen, was featured on Jamie Oliver's Food Revolution, and her writing has been linked to by CNN and the L.A. Times. Launie has also had her recipes featured on Punk Domestics, Cheese Culture Magazine, Athens Foods and Salon. Check out Teeny Tiny Kitchen for more recipes and photos or follow Launie on Twitter @Teenytinykitchn

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