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1
Melt butter in heavy medium saucepan over medium heat.
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2
Add brown sugar, ginger, lemon peel and salt; stir until sugar dissolves, about 4 minutes.
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3
Keep warm.
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4
Position rack in top third of oven and preheat to 400F.
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5
Line 9- to 10-inch-diameter, 13/4-inch-deep ovenproof skillet with foil.
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6
Spray foil with nonstick spray.
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7
Toss sweet potatoes and yams with flour in large bowl.
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8
Add brown sugar mixture; stir to coat potatoes and yams.
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9
Arrange sweet potatoes and yams alternately in overlapping circles in prepared skillet.
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10
Spoon any remaining brown sugar mixture over potatoes.
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11
Press on potatoes to compact.
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12
Cover with foil.
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13
Bake potatoes until just tender, about 1 hour.
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14
Uncover and press potatoes with metal spatula to compact.
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15
Continue baking until potatoes are very tender, pressing on potatoes occasionally, about 30 minutes longer.
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16
(Can be made 4 hours ahead.
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17
Let stand at room temperature.
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18
Rewarm in 400F oven about 30 minutes.)
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19
Let stand 10 minutes.
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20
Using oven mitts, invert skillet onto platter.
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21
Remove skillet.
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22
Peel off foil.
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23
Replace any pieces of sweet potatoes and yams that may have become dislodged.
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24
Cut galette into wedges; serve with lemon wedges.
