Thanksgiving Recipe: Sweet Potato Galettes with Sage Crème Fraîche Recipe

Ingredients

Galettes:
6 slices bacon
1 large sweet potato (Jewel is best) to yield 1 1/2 cups of cooked pulp
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 cup heavy cream
1 1/4 cups milk
3 Tablespoons unsalted butter, melted
1 teaspoon sage leaves, chopped
1 teaspoon rosemary needles, chopped
2 teaspoons kosher salt
3 large eggs, room temperature
1 1/2 teaspoons lemon juiceCanola oil
Aluminum foil

Garnish:
1/2 cup crème fraîche
1/4 teaspoon kosher salt
Baby sage leaves

Methods/Steps

Preheat oven to 400°F.

Cook Bacon: Put bacon on a cooling rack over a sheet pan lined with aluminum foil. Transfer to oven and cook until crisp, about 12 minutes. Let cool on cooling rack. Once cool, chop 3 slices into small 1/4-inch bits and transfer to small bowl to use later for batter. Chop remaining 3 slices into 1/2-inch strips and place in small bowl to be used for garnish. Set aside.

Cook Sweet Potatoes: Using a fork, prick sweet potato generously. Wrap in foil and bake in oven until a knife inserted into potato encounters no resistance, about 35-40 minutes. Cool potato slightly, cut in half and scoop flesh from shell. Measure out 1 1/2 cups of pulp. Set rest aside for another use.

Make Batter: In small bowl, mix together flour and baking powder; set aside. Place cooked sweet potato in a blender. Add cream, milk, melted butter, sage, rosemary and salt; blend for 20 seconds. Add eggs, and process a few seconds more until fully combined. Transfer sweet potato mixture into a large bowl. Fold in flour mixture. Add lemon juice and 3 slices of chopped bacon and gently mix. Do not over mix or the galettes will be tough. If too thick, add a little more milk.

Cook Galettes: Pour 1 Tablespoon of canola oil into a non-stick pan over medium heat. Spread around pan with paper towel. Working in batches, drop a heaping tablespoon of batter into pan, being careful not to overcrowd. Cook until underside and edge is golden, about 2 minutes. Turn pancakes over and cook until other side is golden and pancake is cooked through, about 2 minutes more. Transfer to a cooling rack over a sheet pan. Repeat with remaining batter, adding more canola oil as needed between batches.

Make Crème Fraîche: Combine crème fraîche and salt.

Serve: Put pancakes on serving platter. Top each pancake with dollop of crème fraîche and piece of bacon that was reserved for garnish. Add a baby sage leaf and serve immediately.