Perfectly timed for crisp fall nights, comfy socks, and pumpkins on every corner, the Rustic Sweet Potato & Maple Galette by Chef 
Michelle Della Penna will get you in the zone for apple picking and corn mazing. A perfect vegan main or side dish, this sort of eating begs the question – why wouldn’t everyone ditch dairy?
Do it:
Heat oven to 400
1 sheet vegan puff pastry (most are vegan, just double check ingredients)
2 large sweet potatoes, peeled and sliced
3 large garlic cloves, minced
1 sprig rosemary; leaves removed & minced
2 T maple syrup
1 T olive oil
Hearty pinch of salt
3 T vegan cream cheese
Roll the pastry dough out to about a 9 x 11 rectangle and evenly spread the cream cheese leaving a 1 inch border around the dough. Mix the rest of the ingredients in a bowl and make sure everything is well coated. Evenly spread the sweet potato mixture onto the dough and gently fold the one inch border of dough over the edge of the sweet potato mixture. Sprinkle with turbinado sugar if desired. Bake uncovered for 25-30 minutes. Enjoy!
