Recipe & Photo Credit: Wendi’s AIP Kitchen www.wendisaipkitchen.com
- 1/3 C. cassava flour
- 1 T. finely chopped fresh rosemary
- 1 T. large flake nutritional yeast (This is to give it a cheesy flavor.)
- 1 t. garlic powder
- 1 t. sea salt
- 1 T. + 1/4 C. duck fat, melted
- 8 C. thinly sliced Japanese sweet potatoes (about 6 medium potatoes)*
*For best results, slice with a mandoline.
1. Pre-heat oven to 400°. In a small bowl, combine cassava flour, rosemary, nutritional yeast, garlic powder, and salt. Set aside.
2. Grease sides and bottom of a 10” cast iron skillet with one tablespoon duck fat.
3. Place sweet potato slices in a large mixing bowl. Add dry mixture. Toss together with hands.
4. Starting at the edge of the skillet, overlap potato slices in a spiral toward the center. When you have finished a layer, drizzle one tablespoon of melted duck fat over all. Make new layers, drizzling melted duck fat each time, until layers reach about one inch from the top of the pan. Sprinkle any remaining dry mixture over all.
5. Place skillet over medium high heat. Cook for five minutes.
6. Lay a piece of parchment paper over the galette, and weigh it down with a pie plate. Place all of this in pre-heated oven. Bake 25 minutes, or until potatoes are soft. Remove pie plate and parchment. Bake another five minutes. Remove skillet from oven, and cool for five minutes.
7. Run a knife around the edge of the galette to separate it from the skillet. Place your serving plate upside down on the skillet. With much caution and oven-mitted hands (because it’s heavy AND hot), hold the plate and skillet together, and invert the whole thing. Carefully lift off the skillet. Garnish with fresh rosemary.