Isn't the purple sweet potato quite possibly one of the most beautiful things you've ever seen? It's very popular in the Philippines, however we refer to it as the Ube yam. I grew up eating ube as a dessert. It has a nutty, earthy flavor and is commonly used in cakes, cookies, and ice cream! This colorful and delicious root vegetable is filled with such flavorgasm eye candy that you can't help but be intrigued! Every time I bite into any dish made with ube, Filipina pride fills my soul!
Ok, a couple more things before we get into the recipe. Ube is very nutritious! It's high in fiber, anti-oxidants, phytonutrients, and regulates blood pressure. You can literally make this recipe as many times as you like because it's loaded with good-for-you ingredients. Indulge and excite your tastebuds, friends!
This recipe will be separated by ingredients and their methods. My professional suggestion is to make the crust and sweet potatoes the day before so you can break up the prep work. A few of the methods will overlap because we are multi-tasking this recipe execution. Please read through the entire recipe before attempting it. It's vital that you understand each step to avoid uncertainty. Feel free to email me if you have any questions. Vegan and paleo substitutions are listed next to their corresponding ingredients. The full ingredient list is at the end of the blog, but please read throughly to get the exact measurements.
Part 1: Crust
1 1/2 cup almond flour 1/2 cup tapioca flour 2 pinches of Himalayan Salt 1 tablespoon coconut sugar 6-7 tablespoons of cold (store in fridge prior) coconut oil or ghee - use butter for non-paleo version - 1 cold egg - 1 tablespoon of flax seed + 2 1/2 tablespoons of water for vegan version -
***if you are using a flax egg, mix the flax seed and water together until it becomes gelatinous***
1. Preheat the oven to 350 degrees. Make room in your refrigerator for a rolled out crust. 2. Mix all of the ingredients together in a large bowl. 3. Knead the dough directly in the bowl. 4. Remove the dough from the bowl and place it on a piece of parchment paper.
5. Place a large piece of plastic wrap on the dough prior to rolling out the dough. Almond flour dough tends to get sticky and will attach itself to the rolling pin. 6. Place the rolling pin on the plastic wrap, roll out the dough onto the parchment paper until it lays flat, about an inch thick. Don't worry too much about whether the dough is in a circular or rectangular shape. Place dough (along with the parchment paper) on a sheet pan. 7. Store the crust in the refrigerator.
While the crust is in the refrigerator, let's prepare the ube!
Part 2: Ube
Ingredients 2 pounds of purple sweet potatoes peeled and chopped 1 (15 ounce) can of full fat coconut milk (use half and half cream for non-paleo/vegan version)
1 tablespoon of pure maple syrup 1 teaspoon of cinnamon 1/2 teaspoon of nutmeg 1/2 teaspoon of powdered ginger 1/4 cup of tablespoon of coconut sugar or monkfruit (sugar-free sweetener) 2 eggs - 2 tablespoon of flax seed + 5 tablespoons of water for vegan version - 1/4 teaspoon of Pink Himalayan salt
Method 1. Peel and chop the sweet potatoes as listed above. 2. Submerge them in a big pot of water with a pinch of salt. 3. Place the pot on high heat. Boil until soft.
4. While the ube is boiling, place the crust in the oven and par-bake for 10 minutes. Be sure to set a timer because you will be baking the crust and boiling the ube at the same time. Pull crust out of the oven. Set aside the crust to cool down. 5. Drain the sweet potatoes in a colander. Place sweet potatoes back in the pot and mash them with the coconut milk, eggs, cinnamon, nutmeg, ginger, coconut sugar, and a pinch of Himalayan salt. Mix and set aside. For a light and fluffy consistency, feel free to whip the potatoes with a hand-mixer.
Part 3: Optional Egg Wash:
2 eggs plus 1/4 cup water whisked together
egg wash gives pastries a golden color
Part 4: Now it's time to make the Galette 1. Place the cooked ube on the center of the crust. Spread it evenly in a circular motion leaving about a 2 inch space from the edges of the crust. 2. Fold the edges of the crust over the ube so it covers the outer layer portion of the ube. 3. Take your egg wash and brush the egg wash on the crust. 4. Place the galette in the oven for 30 minutes.
Let's prepare the toppings while the galette is baking in the oven!
Part 5: Candied Pecans
Ingredients 2 cups of pecans, chopped
1 tablespoon coconut oil
A pinch of Himalayan salt 1 tablespoon of coconut sugar or monkfruit
(monkfruit is a natural sugar-free sweetener and can be found in all grocery stores)
1. Place a saute pan over high heat. 2. Add the coconut oil. 3. Once the oil melts and starts to sizzle, add the pecans. 4. Turn off the heat. Toss the pecans in the oil and add the coconut sugar and salt. Set aside.
Part 6: Finishing Toppings
1 can of coconut cream (use whip cream for non-paleo version)
1. Chop the pomegranate in half, push the seeds out of the pomegranate and into a bowl. Set aside.
2. Reserve the coconut cream for the end, right before serving time!
Part 7: Let's finish off the Galette
1. After the 30 minutes is up, pull the galette out of the oven. Distribute the pomegranate seeds and pecans evenly over the top of the galette. 2. Place it back in the oven and bake for another 15 minutes. Check the galette using the toothpick. Stick a toothpick in the center of the galette, if it comes out clean, it's ready. If not, set your timer for 5 minutes and check every 5 minutes until it is done!
7. Pull galette out of the oven and cool for 15 minutes prior to serving time.
8. Drizzle the coconut cream on top.
9. Makes 8-10 pieces.
10. Store in the refrigerator.
Almond flour Tapioca flour Pink Himalayan Salt Coconut sugar or Monkfruit Coconut oil, Butter, or Ghee Egg or Flax Seeds
2-3 pounds of Purple Sweet Potatoes (ube) 2 cans of Coconut Cream or 1 quart of Half & Half cream Cinnamon Nutmeg Powdered Ginger