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Spicy Sweet Potato Galette with Broccoli, Bacon and Balsamic Reduction

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 6


  • 1 large sweet potato skin removed and diced
  • 1 tablespoon olive oil
  • 1 tablespoon plain Greek yogurt
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and black pepper
  • 1 store-bought refrigerator pie crust
  • 4 strips of bacon cooked until crisp and chopped
  • 1 cup broccoli florets
  • 4 ounces crumbled goat's cheese
  • 1 large egg whisked with 1 tablespoon of water
  • coarse sea salt
  • 1/4 cup balsamic vinegar
  • 1 tablespoon fresh parsley chopped


  • Add the sweet potatoes to a large saucepan and add enough water so that they are just immersed. Sprinkle with salt. Bring to a boil and then lower to a simmer. Cook until tender, about 6-8 minutes. Remove from heat, drain and set aside.
  • In a small bowl, mash the sweet potato with a fork. Add the olive oil, yogurt, chili powder, garlic powder, onion powder and a dash of salt and pepper. Stir to combine thoroughly. Add more salt and pepper to taste. Set aside.
  • Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
  • Unroll your pie crust on the prepared baking sheet. Top with the sweet potato mixture, leaving a 1 1/2 inch border, so that you can fold the ends up later on. Layer the bacon, broccoli and goat's cheese on top.
  • Fold the edges up around the mixture. Brush the crust with egg wash. Sprinkle the crust with a little bit of coarse sea salt. Place in the oven and bake for 25-30 minutes or until the crust is golden brown.
  • While your galette is baking, prepare your balsamic reduction. In a small saucepan, add the balsamic vinegar. Heat over low heat and reduce by at least half, about 8-10 minutes. You will know that the vinegar is thick enough when it coats the back of a spoon generously without dripping. Set aside.
  • Remove the galette from the oven and let stand for 2 minutes. Drizzle the balsamic reduction on top and sprinkle with fresh parsley.
  • Serve immediately and enjoy!