ROSEMARY ASIAN YAM GALETTE

Ingredients

• 1 ½ to 2 pounds (about 2 to 3 medium) Asian yams or sweet potatoes , peeled and sliced into 1/8-inch thick rounds on a mandolin or in a food processor with the slicing blade
• 1/4 cup butter, melted and divided (preferably ghee or clarified butter)
• 1 Tablespoons arrowroot starch (this acts as a glue to hold the slices together while baking)
• 1/2 teaspoon sea salt
• Freshly ground pepper to taste
• 1/2 Tablespoon chopped fresh rosemary or ¼ tsp dried

Instructions

1. Preheat oven to 400 degrees F.
2. Place 1 Tablespoon of butter in a 9" cast-iron skillet or other large ovenproof skillet and place in the oven to heat while preparing the yams.
3. Melt remaining 3 Tablespoons of butter along with the chopped rosemary in a small saucepan. Whisk in the arrowroot and remove from heat.
4. Combine yams and melted butter mixture in a large bowl, tossing to coat and sprinkle with salt and pepper. Reserve about a dozen or so of the best looking slices for the bottom layer.
5. Remove heated skillet from the oven. In the skillet, carefully arrange yams in a single layer in slightly overlapping circles (be careful as melted butter will be hot and sizzling). Top evenly with remaining slices until a uniform cake is formed.
6. Cover and transfer skillet to oven; bake for 15 to 20 minutes. Remove cover press slices down with a flat spatula and bake 15 to 20 more minutes or until tender when pierced with a paring knife.
7. Turn on broiler and broil until the tops are golden brown and remove from the oven.
8. Loosen edges with a spatula and place on a serving plate (galettes are traditionally served inverted but either way is fine). Cut into wedges and serve warm or at room temperature.