This is a beautiful and delicious way to serve sweet potatoes instead of soaking them in fat and sugar.
*You will need a cast iron skillet to execute this dish.
2 pounds sweet potatoes (white, red, or both), peeled and thinly sliced (you can use a mandoline, a food processor, or slice very carefully by hand). You may want to trim down the potatoes so that they are close to uniform in size.
1 tablespoon olive oil, extra virgin
Ground black pepper
1 tablespoon minced garlic
1 tablespoon minced fresh parsley
1. Coat the bottom of an unheated cast iron skillet with the olive oil. Sprinkle in the nutmeg and black pepper, to taste.
2. Create a single circular layer of potato slices, closely overlapping and creating a pretty spiral pattern. Fill the pan all the way to the edges. Make a second layer in the same pattern.
3. Set pan on a burner and turn on to medium-low heat. Cover. Cook for 15-18 minutes shaking the pan to prevent sticking and wiping the inside of the lid so that the potatoes don't become soggy.
4. Now, here's where you get fearless. Remove the lid and press down gently on the potatoes with the flat back of a spatula. Remove from the heat and place a flat platter larger than the pan firmly over the pan. Holding the pan in one hand and pressing the platter firmly against the pan with the other, flip the pan clean upside down so that the galette transfers to the platter.
5. Check to make sure there is enough oil in the pan, then slide the galette back into the pan, uncooked side down. Return to the heat. Cover and cook for another 12-15 minutes.
6. Combine the parsley and garlic in a small bowl. Slide the cooked galette onto a serving platter and sprinkle with the parsley and garlic.