Galette of Sweet Yams

An oven-roasted potato pancake with a few new twists. Try substituting rutabaga, turnips, parsnips or white potatoes for a quarter of the yams. And do use organic ingredients if at all possible. Serve this as a main dish with a salad or as a side dish with grilled pork or eggplant, and salad of fresh cabbages.


  • 2 large yams,peeled and sliced into very thin rounds
  • 1 large onion, sliced into 1/4-inch thick rounds
  • 4 to 5 black Kalamata olives, pitted and chopped
  • shredded zest of a large orange
  • 12 basil leaves, torn
  • olive oil
  • salt and freshly ground black pepper

Optional Seasonings:

  • a generous handful of tart greens (spinach, curly endive, salad mix), chopped
  • 1 tablespoon minced fresh hot red chile
  • 1/2 teaspoon Garam Masala (Indian spice blend)
  • 1/2 cup whole parsley leaves for garnish.


  • 1. Preheat oven to 450 degrees. Lightly oil a large cookie sheet or half sheet pan. Toss all ingredients together in a bowl, using only enough olive oil to barely moisten everything. Spread in a single layer on the sheet.
  • 2. Roast 10 minutes, turn over potato slices and cook another 10 minutes, or until potatoes are tender. If more browning is desired, run under broiler for a few minutes. Serve hot.
Prep time: 
Cook time: 
Total time: 
4 servings if main, 8 if side
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