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Sweet Potato Galette with Pecan Streusel Topping is the classic sweet potato casserole enveloped in pastry!


Total time

0 minutes


Dessert, Brunch


  • 1 pound sweet potatoes (peeled and cubed )
  • salt
  • 4 tablespoons unsalted butter
  • 7 tablespoons coconut sugar (or white sugar)
  • 2 tablespoons half-and-half
  • ½ teaspoon vanilla extract
  • 1 large egg
  • of salt
  • 1 roll refrigerated pie crust (half a package) or your own homemade pie crust
  • topping
  • ⅓ cup chopped pecans
  • 2 tablespoons all-purpose flour
  • 2 tbsp brown sugar
  • 1½ tablespoons butter (melted)


  1. Preheat oven to 400 degrees.
  2. Place the sweet potatoes in salted water to cover. Bring to a boil.
  3. Place the butter in a medium bowl and place it over the saucepan to melt the butter. Remove when melted and let the potatoes continue to cook. When fork-tender, drain well.
  4. Using a potato ricer, rice the sweet potatoes into the melted butter. (Alternately, use a food mill.) Add the coconut sugar, half-and-half, vanilla extract, egg and a pinch of salt and mix well to combine.
  5. Unroll the pie crust onto a piece of parchment paper. Spread the sweet potato mixture over the pastry, leaving a 2 to 3-inch margin.
  6. Roll the edges of the pie crust over the filling, tucking it in every inch or two.
  7. Combine the pecans, flour, brown sugar and butter in a small bowl. Sprinkle it over the galette.
  8. Bake for 20 to 25 minutes or until the crust is golden. If the nuts look like they may brown too much or possibly burn, cover the center with a small piece of aluminum foil. Cut into wedges and serve.
  9. View the recipe instructions at From a Chef's Kitchen

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