Sweet Potato Cranberry Galette

  • Yield: 8 servings


2tablespoons margarine or butter
1tablespoon olive oil
1cup chopped onion
1cup dried cranberries
1/4cup brown sugar
1tablespoon ground ginger
2-2 1/2pounds sweet potatoes


  1. Preheat oven to 400F.
  2. In a skillet, heat margarine and olive oil and saute onions until very tender, about 5 to 7 minutes. Add cranberries, brown sugar, and ginger, stirring until mixed.
  3. Line a 9-inch round cake pan with aluminum foil and coat a nonstick cooking spray. Peel potatoes and slice very thin, preferably with a food processor. Spoon one tablespoon of cranberry mixture in center of cake pan. Arrange one-third of the potato slices, arranged in same manner. Top with remaining cranberry mixture and end with potatoes. Coat a sheet of aluminum foil with nonstick cooking spray and cover potatoes tightly.
  4. Cook for 40 minutes, uncover and continue baking for an additional 20 minutes or until brown and crisp on top and potatoes are tender.  Place serving plate on cake pan and invert.

Nutritional Info *per serving

  • Calories 236
  • Fat 5g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 53mg
  • Carbohydrate 47g
  • Fiber 5g
  • Protein 2g