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Rectangular vegan sweet potato galette with cashew ricotta on brown parchment paper cut into slices

Sweet Potato Galette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author:
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This sweet potato galette with rosemary and cashew ‘ricotta’ is a festive vegetarian Thanksgiving main.



For the Cashew Ricotta

  • 1 cup raw cashews
  • 1 tablespoon fresh lemon juice, or more to taste
  • 2 teaspoons white miso
  • 1 small garlic clove
  • 1/4 teaspoon fine sea salt

For the Dough* (see note 1 below)

  • 2 1/4 cups all-purpose flour, plus extra for dusting
  • 1/2 teaspoon fine sea salt
  • 1/2 cup refined coconut oil, at a scoopable consistency *(see note 2 below)
  • 1/2 to 2/3 cup ice water

For the Filling

  • 2 small sweet potatoes (about 1 1/4 pounds), peeled and thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons chopped fresh rosemary (from 1 generous sprig)
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste


  1. Start the cashew ricotta. Place the cashews in a bowl and cover with boiling water. Soak for at least 30 minutes.
  2. Make the dough. In a large bowl, whisk together flour and salt. Add coconut oil and incorporate it into the flour by mashing with a fork until the oil is roughly the size of peas (it’s okay if some pieces are larger/smaller). Then gradually sprinkle in the ice water while tossing the mixture; stop adding water when you see large clumps forming. It’s OK if the dough looks dry and shaggy for now.
  3. Turn it out onto the counter. Working quickly, gather the dough with your hands and shape it into a disc, being careful not to overwork the dough. Wrap in plastic and refrigerate for 45 minutes (or up to several days). Don’t worry if the dough seems dry at this point – it will hydrate fully in the fridge.
  4. Preheat the oven to 375ºF.
  5. Finish the ricotta. Drain the cashews and place in a food processor or Vitamix. Add the lemon juice, miso, garlic, and salt. Pulse until everything is broken down. Add 1/4 cup water and continue pureeing until the mixture is creamy and has a rich mouthfeel. Taste and adjust the seasonings if needed. Set aside.
  6. Meanwhile, place the potatoes in a large bowl and add the oil, rosemary, salt and pepper. Toss to combine.
  7. Roll out the dough: Take the dough out of the fridge and rest at room temp for a few minutes before rolling. Sprinkle a bit of flour on the counter, rolling pin, and dough to prevent sticking. Roll into a rectangular-ish shape about 3/4-inch-thick and fold the dough into thirds (like folding a letter for an envelope). Roll out again, then fold again, this time meeting the 2 short ends in the middle (so it looks like an open book). Finally, roll the dough into a 1/4-inch-thick rectangle. Transfer to a parchment-lined baking sheet. If the dough start to feel wet/sticky at this point, firm it up in the fridge for a few minutes.
  8. Spread the ricotta on the dough in an even layer, leaving a 2-inch border, and top with the potatoes. Fold the border over the fillings.
  9. Bake until the crust is lightly golden, 45 to 60 minutes. Cool for a few minutes before slicing.


  • If making the dough from scratch is too intimidating, just use a store-bought one.
  • If your oil is entirely liquid, measure it out and place it in the fridge for up to 15 minutes until it’s opaque and scoopable.


  • Serving Size: 1/8 of the recipe
  • Calories: 450