The sweet potato “Galette des Rois” (Galette des rois de patate douce)
Straight after the festive period of Christmas and the end of the year, it is time to share the “Galette des rois” also known as the Epiphany cake. The celebration is held during the Epiphany day which is the first Sunday of January. Although the specific day to enjoy this tasty dessert is Epiphany, you will be able to find different flavour of “Galette des rois” throughout the month of January in Guadeloupe Archipelago.
Indeed, the original recipe is with almond paste but in Guadeloupe Archipelago, we love to bring our personal touch to the “Galette des rois”. This is the reason why you will definitely need more than one day to enjoy as many as flavour as possible.
From the guava, banana, coconut, pineapple to the breadfruit and sweet potato “Galette des rois”, there is a wide range available in various bakeries and groceries shops.
I would like to share the recipe of the sweet potato one that has become more and more famous over the last 5 years.
Ingredients for 6 to 8 people
- 2 ready-made puff pastries
- 200g of sweet potatoes
- 150g of sugar cane
- 1 teaspoon of cornflour
- 3 yolk eggs
- 1 teaspoon of vanilla extract
- 1 pinch of nutmeg
- 80g of grated coconut
- 30g of softened butter
- Peel the sweet potatoes and cut them into equally sized squares. Put them in a sauce pan with 2 cups of water. Add the sugar, the vanilla and the nutmeg and simmer gently over low heat for about 25 minutes.
- When the sweet potatoes are crystallised, blend the mixture
- Incorporate the softened butter, the grated coconut, the cornflour and 2 yolk eggs, mix together and set aside.
- Cut both of ready-made puff pastries into 25cm rounds. Put one round on a baking sheet and spread with the sweet potato jam to within 2cm of the edges.
- Brush the edges of the pastry with water, add the bean and then cover with the second piece, pressing the edges to seal. Mark the top of the pastry from the centre to the edges like the spokes of a wheel or in a zig zag pattern, then brush with the third beaten yolk egg.
- Bake in the oven for 25-30 minutes, or until the pastry is crisp and golden-brown. Set aside to cool slightly before serving.