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1
Add the sweet potato pieces to a large saucepan and add enough water so that they are just submerged.
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2
Sprinkle with salt.
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3
Bring to a boil and then lower to a simmer.
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4
Cook until tender, about 68 minutes.
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5
Remove from heat, drain and set aside.
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6
In a small bowl, mash the sweet potato with a fork.
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7
Add the olive oil, yogurt, chili powder, garlic powder, onion powder and a dash of salt and pepper.
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8
Stir to combine thoroughly.
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9
Add more salt and pepper to taste.
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10
Set aside.
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11
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
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12
Unroll pie crust on the prepared baking sheet.
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13
Top with the sweet potato mixture, leaving a 1 1/2 inch border, so that you can fold the edges up later on.
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14
Layer the bacon, broccoli and goats cheese on top.
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15
Fold the edges up around the mixture.
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16
Brush the crust with egg wash. Sprinkle the crust with a little bit of coarse sea salt.
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17
Place in the oven and bake for 2530 minutes or until the crust is golden brown.
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18
While galette is baking, prepare balsamic reduction.
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19
In a small saucepan, add the balsamic vinegar.
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20
Heat over low heat and cook until reduced by at least half, about 810 minutes.
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21
You will know that the vinegar is thick enough when it coats the back of a spoon generously without dripping.
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22
Set aside.
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23
Remove the galette from the oven and let stand for 2 minutes.
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24
Drizzle the balsamic reduction on top and sprinkle with fresh parsley.
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25
Serve immediately and enjoy!
