Ingredients
Potatoes:
3 yams, about 1 1/2 pounds
3 sweet potatoes, about 1 1/2 pounds
1/4 cup flour
Glaze:
6 tablespoons butter
1/4 cup GOLDEN BLOSSOM HONEY
2 tablespoons brown sugar
zest of one lemon
1/2 teaspoon salt
Garnish:
fresh parsley, chopped
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
Preheat oven to 400 °. Line a 9"-10" ovenproof skillet (cast iron works well) with foil. Coat foil with non-stick cooking spray.
Peel potatoes and cut into 1/4-inch thick rounds. Place in a large bowl and toss with flour.
Heat glaze ingredients in a small saucepan stirring until butter is melted. Pour over potatoes and toss to coat. Arrange potato slices in prepared pan overlapping slices, making layers until all potatoes are used. Spoon any extra glaze over the potatoes.
Cover skillet tightly with foil. Bake 1 hour or until potatoes are just tender. Remove foil cover. Press down on potatoes with a spatula to compact. Continue baking uncovered, about 30 minutes longer, compacting potatoes several times.
To serve: place a large serving platter over the skillet. Using oven mitts invert skillet onto platter. Carefully remove foil and replace any potatoes that stick to the foil back onto the galette. Sprinkle top with parsley. Cut into slices.
Serves: 4-6
Peel potatoes and cut into 1/4-inch thick rounds. Place in a large bowl and toss with flour.
Heat glaze ingredients in a small saucepan stirring until butter is melted. Pour over potatoes and toss to coat. Arrange potato slices in prepared pan overlapping slices, making layers until all potatoes are used. Spoon any extra glaze over the potatoes.
Cover skillet tightly with foil. Bake 1 hour or until potatoes are just tender. Remove foil cover. Press down on potatoes with a spatula to compact. Continue baking uncovered, about 30 minutes longer, compacting potatoes several times.
To serve: place a large serving platter over the skillet. Using oven mitts invert skillet onto platter. Carefully remove foil and replace any potatoes that stick to the foil back onto the galette. Sprinkle top with parsley. Cut into slices.
Serves: 4-6
