Sweet Potato Galettes with Bacon and Sour Cream

August 2, 2012 by Kenmore

Using sweet potato as a base, these galettes have a unique texture that’s brought out by the addition of bacon and sour cream.


preparation time
0 mins

cook time




6 slices bacon

1 large sweet potato to yield one and a half cups, cooked

1.5 cup all-purpose flour

0.75 teaspoons baking powder

0.75 cup heavy cream

1.5 cup milk

3 tablespoons unsalted butter melted

1 teaspoons sage leaves chopped

2 teaspoons kosher salt

3 large eggs room temperature

1.5 teaspoons lemon juice

0.5 cup sour cream

0.25 teaspoons kosher salt


Step 1

Preheat oven to 400°F.

Step 2

Put bacon on a rack over a sheet pan lined with aluminum foil. Transfer to oven and cook until crisp, about 12 minutes. Cool on rack. Once cool, chop half the bacon into 1/4-inch bits and transfer to small bowl to use later for batter. Chop remaining pieces into 1/2-inch strips and place in small bowl for garnish; set aside.

Step 3

Using a fork, prick sweet potato. Wrap in foil and bake until a knife inserted into potato encounters no resistance, about 35-40 minutes. Cool potato slightly, cut in half and scoop flesh from shell. Measure out 1-1/2 cups.

Step 4

In small bowl, mix together flour and baking powder; set aside. Place cooked sweet potato in a blender. Add cream, milk, melted butter, sage and salt; blend for 20 seconds. Add eggs and process a few seconds more until fully combined. Transfer sweet potato mixture into a large bowl. Fold in flour mixture. Add lemon juice and chopped bacon; gently mix. Do not overmix or galettes will be tough. If too thick, add more milk.

Step 5

Pour 1 tbsp. of canola oil into a non-stick pan over medium heat. Spread oil around pan with paper towel. Working in batches, drop heaping tbsps. of batter into pan, being careful not to overcrowd. Cook until underside and edge is golden, about 2 minutes. Turn pancakes over with nonstick spatula and cook until other side is golden and pancake is cooked through, about 2 minutes. Transfer to a cooling rack over a sheet pan. Repeat with remaining batter, adding more canola oil as needed between batches.

Step 6

Mix sour cream. Combine sour cream and salt.

Step 7

Put pancakes on serving platter. Top each with dollop of sour cream and piece of reserved bacon. Add a baby sage leaf and serve immediately.


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