1-1/2   lbs sweet potatoes, peeled and thinly sliced

1-1/2 lbs yams, peeled and thinly sliced

¼ cup finely chopped shallots

3 tablespoons olive oil

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme

Salt and pepper to taste

¼ cup melted butter

½-3/4 cup grated Parmesan

½-3/4 cup grated fontina


2-3 whole sage leaves

½ cup vegetable oil


Preheat oven to 375°F

Heat a small saucepan over medium heat. Add the shallots and sauté for 3-4 minutes or until softened but not browned. Remove from heat and cool. Grease a nine-inch tart or pie pan with butter or cooking spray. Put the sweet potato and yam sliced in a large bowl and add the herbs, salt and pepper and shallots and melted butter tossing to coat.

Cover the bottom of the tart pan with a layer of sweet potatoes, starting in the centre. Sprinkle some of the Parmesan and fontina over top, about ¼ of each. Then add a layer of yam slices. Sprinkle with the cheese again and repeat with another layer of sweet potatoes, some cheese, another layer of yams and top with the remaining cheese.

Bake until the top is a deep golden brown and the potatoes are tender, about 45 minutes to one hour.

Let cool for 10 minutes. Carefully invert onto a serving platter or serve from the pan.

For the garnish heat the oil in a small saucepan over medium high heat. Carefully add the sage leaves with tongs or a slotted spoon. Tilt the pan away from you as it will splatter. Cook for about 1 minute and then remove with a slotted spoon. Garnish centre of galette with the leaves and serve.

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