Locavore Roasted Corn and Sweet Potato Galette

Cajun French: saler (sa-lā) — salt

 

Choosing to be Locavores makes us very aware of food seasons. Each season has its specialties and none more so than Fall in South Louisiana. Last week we purchased sweet potatoes, garlic, and ears of corn. One morning we had eggs with mushroom and corn. While enjoying breakfast, John stated tomorrow we would fix sweet potato galettes. The recipe below is the new and improved version 2.0, as one of our food testers (Matt, twitter.com/@othermattreed) named it.

Mais C’est Bon!

Enjoy!!

Ingredients:

• 1 med sweet potato
• ½ cup red onion
• 1 lg garlic
• 2 ears of corn
• 2 eggs
• salt
• Cajun Seasoning
• Olive oil

Peel and cut sweet potato into small cubes (about 1/4″) , approximately 2 cups

Add 1 tsp salt to boiling water

Boil potatoes in salted water for 5 minutes or until just tender

Drain and set aside

 

Heat 1 ½ Tbl olive oil to medium in cast iron skillet or other heavy skillet

Smash and chop garlic, add to oil

Chop onion the same size as sweet potatoes, add to skillet

Sauté for approximately 5 minutes

 

Remove corn from cob (1 ½ cups)

Add corn to skillet

Increase heat to medium high

Add ½ tsp Cajun Seasoning to mixture

Sauté mixture for additional 5 minutes

Add more olive oil if necessary, the sugar in the corn may stick

Add sweet potato to skillet and toss

Remove mixture from skillet, place in bowl and set aside to cool

 

Beat eggs with ½ tsp Cajun seasoning

Add cooled skillet mixture to eggs, mix well

 

If skillet gets sticky from the sugar in the corn, wash before cooking Galettes

 

Heat 1 Tbl olive oil to medium

Place heaping tablespoon full of mixture in skillet

Cook for 2 minutes, flip and cook additional 2 minutes

Remove from skillet, place on paper towel

Cooking time may vary depending on skillet and stove

 

Serve for breakfast or as a side with an entrée