Spicy Sweet Potato Galette with Broccoli, Bacon and Balsamic Reduction

Add the sweet potato pieces to a large saucepan and add enough water so that they are just submerged. Sprinkle with salt. Bring to a boil and then lower to a simmer. Cook until tender, about 6–8 minutes. Remove from heat, drain and set aside.

In a small bowl, mash the sweet potato with a fork. Add the olive oil, yogurt, chili powder, garlic powder, onion powder and a dash of salt and pepper. Stir to combine thoroughly. Add more salt and pepper to taste. Set aside.

Preheat oven to 425ºF. Line a large baking sheet with parchment paper or a silicone baking mat.

Unroll pie crust on the prepared baking sheet. Top with the sweet potato mixture, leaving a 1 1/2 inch border, so that you can fold the edges up later on. Layer the bacon, broccoli and goat’s cheese on top.
Fold the edges up around the mixture. Brush the crust with egg wash. Sprinkle the crust with a little bit of coarse sea salt. Place in the oven and bake for 25–30 minutes or until the crust is golden brown.

While galette is baking, prepare balsamic reduction. In a small saucepan, add the balsamic vinegar. Heat over low heat and cook until reduced by at least half, about 8–10 minutes. You will know that the vinegar is thick enough when it coats the back of a spoon generously without dripping. Set aside.

Remove the galette from the oven and let stand for 2 minutes. Drizzle the balsamic reduction on top and sprinkle with fresh parsley. Serve immediately and enjoy!