If a sweet potato galette and a cheesecake had a head-on collision, you’d end up with this delicious dessert. Light and fluffy, super creamy, festive flavors…what’s not to love?

This has got to be one of my favorite sweet potato recipes of all times. It’s sweetened with maple instead of brown sugar for the perfect rich flavor without too much sweetness. And a buttery, flaky pie crust (whether homemade or store bought) is always a win in my book. No matter what!
What are galettes?
Basically a galette is a free-form, rustic version of a pie. Instead of baking in a pie pan, galettes bake on a flat baking sheet. Think: super easy to make, super easy to devour.
And can we talk about how easy it is to make a galette??

What is the easiest pie to make for a beginner?
I’m going to answer the question without answering the question…ditch the pie and try a galette! If you’re a beginner baker, this is the way to go. You only have to make (or buy!) one pie crust to roll out. The edging is super easy to just fold over; no need for fancy crimping or lattice topping. Not to mention the sky’s the limit when it comes to flavors…apple galette, pear galette, blueberry galette, peach galette, you name it! Heck you could even make savory galettes with thinly sliced overlapping veggies, ham and cheese…yum! Whatever the occasion, just roll, fill, and fold. Perfect for home cooks!
One thing I love about making galettes of all flavors is how quickly they bake. While regular deep dish pies can take up to an hour and a half in the oven, these bad boys are in and out in about half that time. And don’t forget the parchment paper! I actually like to roll out the crust on a piece of parchment which makes transferring it to the baking sheet a breeze.

Sweet Potato Cheesecake Galette Ingredients
- cream cheese – Go for the full-fat version here. It’s a cheesecake. You need that! My philosophy is that if you use high quality ingredients, you don’t need to eat the whole pan to get your sweet fix, so don’t scrimp on this one.
- mascarpone – I loooooove using mascarpone cheese. Especially paired with the cream cheese, it adds another layer of flavor and depth. Just be sure that both the cream cheese and mascarpone are softened at room temperature.
- maple syrup
- eggs
- sweet potato puree – I used a couple large sweet potatoes. For an extra creamy texture, I boiled and mashed them and added a just a bit of butter for creaminess. You can also add a couple tablespoons of milk or cream, just don’t make the consistency too loose or you’ll end up with soup pie.
- cinnamon, nutmeg, cardamom, ginger – Or substitute your favorite pumpkin pie spice. Ooh, that would be yummy!
- pie crust – Pie crust is super easy to make, but also just as tasty store-bought. If I make my own, I use the Queen’s recipe, or buy store bought. Either way, I stock up and keep a bunch wrapped in plastic wrap and a zip top bag in my freezer to pull out as needed.
- large sugar crystal sprinkles (optional)
- Cinnamon Vanilla Icing
Equipment you’ll need
- rolling pin
- baking sheet – I love these baking sheets from Amazon
- whisk, mixer, or food processor





How to make a Sweet Potato Galette
- Preheat oven to 375 degrees.
- In a medium bowl, whisk together cream cheese, mascarpone, maple, 1 egg, pumpkin, and spices until smooth and creamy. You could also use a mixer, blender, or food processor. Set aside.
- Roll out pie crust into a circular shape about 1/4″ thick on a lightly floured piece of parchment paper.
- Spoon sweet potato filling into the center of the pie crust and spread out evenly, leaving 2-3″ border.
- Starting with one side, gently fold the crust over the filling, overlapping when necessary to form a circle around the outside crust.
- In a small bowl, whisk 1 beaten egg with 1 tablespoon of water and brush the edges of the crust. Sprinkle sugar sprinkles on top of egg washed crust.
- Bake for 45 minutes or until crust is golden brown, drizzle with Cinnamon Vanilla Icing and enjoy! Feel free to serve warm, but this galette is perfect chilled or at room temperature too.
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram
@leedsstreetcollective with your delicious creation.
Thanks so much for checking out the Collective!
– Sarah


Sweet Potato Cheesecake Galette
If a sweet potato galette and a cheesecake had a head-on collision, you'd end up with this light & fluffy, super creamy, delicious festive dessert.
Ingredients
- 3 oz cream cheese, softened
- 3 oz mascarpone, softened
- 2 tablespoons maple syrup
- 2 eggs, divided
- 1 cup sweet potato puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/4 teaspoon ginger
- 1 pie crust, chilled
- Large sugar crystal sprinkles (optional)
- Cinnamon Vanilla Icing
Instructions
- Preheat oven to 375 degrees.
- Whisk together cream cheese, mascarpone, maple, 1 egg, pumpkin, and spices until smooth and creamy. You could also use a mixer, blender, or food processor. Set aside.
- Roll out pie crust into a circular shape about 1/4" thick on a piece of parchment paper.
- Spoon sweet potato filling into the center of the pie crust and spread out evenly, leaving 2-3" border.
- Starting with one side, gently fold the crust over the filling, overlapping when necessary to form a circle around the outside crust.
- Whisk 1 egg with 1 tablespoon of water and brush the edges of the crust. Sprinkle sugar sprinkles on top.
- Bake for 45 minutes, drizzle with Cinnamon Vanilla Icing and enjoy!
Notes
- This galette is perfect chilled or at room temperature.
- Pie crust is super easy to make, but also just as tasty store-bought. If I make my own, I use the Queen's recipe, and if buy store bought, I stock up and keep a bunch in my freezer to pull out as needed.
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