Sweet potato galette recipe

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Preheat the oven to 200°C/180°C fan/gas mark 6.
Place the sweet potatoes on a baking tray. Pierce the skins with a knife and bake for 35-40 minutes, or until the potatoes have softened but are still slightly undercooked.
Set the sweet potatoes aside until cool enough to handle, then cut into thick slices.
Line a large baking tray with non-stick parchment paper. Unroll the puff pastry and place it on the prepared tray. Pierce the pastry all over with a fork and brush with the egg.
Spread the sour cream over the pastry, leaving a ½ cm border around the edge.
Arrange the sweet potato slices on the pastry, slightly overlapping the slices and keeping the border clear around the edges. Bake for 10 minutes until the pastry is lightly golden and puffed.
Remove from the oven and crumble over the goat’s cheese, then sprinkle the pumpkin seeds over the top. Season with salt and black pepper.
Bake for another 10-15 minutes or until the pastry is golden brown.
Remove from the oven, sprinkle with parsley and serve with mixed leaves.

Per serving: 434kcals, 25.3g fat (6.5g saturated), 41.4g carbs (5.3g sugars), 10.5g protein, 3.6g fibre, 0.286g sodium

Sweet potato galette