Sweet Potato/yam and Quince galette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 Quinces, peeled, cored and cut into 1/3 " slices3 sweet potatoes/yams, peeled cut 1/3" slices.5 c sugar free maple syrup.25 brown rice syrupfew sprigs thyme, leaves only2 sage leaves, finely chopped
425 oven
toss sliced quince in bowl with .25 c sf maple, 1 T brown rice syrup, 1 tsp. sea salt and a few grates of nutmeg with the optional zest and juice of a lemon. Spray sheet tray and spread quince in a single layer.
In empty bowl put sweet potato slices, add mor of the syrups, 1 tsp. sea salt, thyme leaves and few grate of peppers. Spray sheet tray and spread sweet potatoes in a single layer
Cook trays for approximately 30 minutes, rotating and stirring.
Allow to cool until easy to handle.
Spray spring-form cake pan. Carefully, line with one layer of quince slices. On top of that place sweet potatoes into the firmest, smoothest layer you can manage. Working in concentric circles from the outside in finish with the rest of the quince. Layering slice to resemble petals of a flower.
Sprinkle with little good salt, sage leaves, dot with pea sized pieces of butter and zig zag with more brown rice syrup.
Return to oven until the edges of flower are tipped in bronze.
Number of Servings: 12
Recipe submitted by SparkPeople user CAROLINE1000.
toss sliced quince in bowl with .25 c sf maple, 1 T brown rice syrup, 1 tsp. sea salt and a few grates of nutmeg with the optional zest and juice of a lemon. Spray sheet tray and spread quince in a single layer.
In empty bowl put sweet potato slices, add mor of the syrups, 1 tsp. sea salt, thyme leaves and few grate of peppers. Spray sheet tray and spread sweet potatoes in a single layer
Cook trays for approximately 30 minutes, rotating and stirring.
Allow to cool until easy to handle.
Spray spring-form cake pan. Carefully, line with one layer of quince slices. On top of that place sweet potatoes into the firmest, smoothest layer you can manage. Working in concentric circles from the outside in finish with the rest of the quince. Layering slice to resemble petals of a flower.
Sprinkle with little good salt, sage leaves, dot with pea sized pieces of butter and zig zag with more brown rice syrup.
Return to oven until the edges of flower are tipped in bronze.
Number of Servings: 12
Recipe submitted by SparkPeople user CAROLINE1000.
Nutritional Info Amount Per Serving
- Calories: 98.7
- Total Fat: 2.1 g
- Cholesterol: 5.2 mg
- Sodium: 36.6 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 1.6 g
- Protein: 0.7 g
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