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[Photograph: Richard Learoyd

A single look at the cover of Yotam Ottolenghi and Sami Tamimi's Ottolenghi cookbook, and I knew there was one recipe I couldn't miss—the sweet potato galettes. I love sweet potatoes in general, so I admit it was an easy sell. Pair those garnet spuds with a blanket of sour cream, buttery puff pastry, and a few goat cheese crumbles, and I'm even more on board. But it was the final gremolata-like mixture brushed atop the finished galettes that ultimately sold me. Not only does the sauce add a pop of color, but it also brings fresh contrast to the richness of the pastry.

Why I picked this recipe: Just take a look at the book's cover. How could you not want to make this dish?

What worked: Because of the tang of the sour cream, bright bite of the gremolata topping, and saltiness of the cheese, these galettes tasted surprisingly light.

What didn't: It's really hard to spread sour cream on top of an egg-washed piece of puff pastry. It helps to get a super thin layer going, and then gradually add more. I also only needed around 2 sweet potatoes to fill the pastry.

Suggested tweaks: If you want galettes that are as deeply caramelized as the ones pictured, you'll need to bake them for at least five extra minutes. They're cooked through in 20-25 minutes, but they're barely more than golden brown at that point. You could use any small seed in place of the pumpkin, if you like.

As always with our Cook the Book feature, we have five (5) copies of Ottolenghi to give away this week.

About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, and Berkeleyside NOSH. Follow her @KateHWiliams.

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