YAM AND SWEET POTATO GALETTE

6 tablespoons (3/4 stick) butter
1/2 cup (packed) dark brown sugar
1 tablespoon minced fresh ginger
1 tablespoon grated lemon peel
1/2 teaspoon salt
Nonstick vegetable oil spray
1 1/2 pounds small slender tan-skinned sweet potatoes, peeled, sliced into 1/4-inch-thick rounds
1 1/2 pounds small slender red-skinned yams, peeled, sliced into 1/4-inch-thick rounds
1/4 cup all purpose flour

Melt butter in heavy medium saucepan over medium heat. Add brown sugar, ginger, lemon peel and salt; stir until sugar dissolves, about 4 minutes. Keep warm.

Line 9- to 10-inch-diameter, 13/4-inch-deep ovenproof skillet or pie pan with foil. Spray foil with nonstick spray.

Toss sweet potatoes and yams with flour in large bowl. Add brown sugar mixture; stir to coat potatoes and yams. Arrange alternately in overlapping circles in prepared pan. Spoon any remaining brown sugar mixture over potatoes. Press on potatoes to compact. Cover with foil.

Bake at 400 F until just tender, about 1 hour.

Uncover and press potatoes with metal spatula to compact. Continue baking until potatoes are very tender, pressing on potatoes occasionally, about 30 minutes longer.

Using oven mitts, invert pan onto platter. Remove pan. Peel off foil. Replace any pieces of sweet potatoes and yams that may have become dislodged. Cut galette into wedges; serve with lemon wedges.

TO MAKE AHEAD:
Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 400 degrees F oven about 30 minutes. Let stand 10 minutes.

Servings: 6 to 8
Source: Elisabeth