Galette de rois with Sweet Potato / Galette de rois à la patate douce

Galette de Rois à la Patate Douce

Ingredients
2 frozen puff pastries
1 trinket
For filling
1 cup mashed sweet potato
150 g almond powder
25g crsuhed almonds
70 g butter
120 g sugar
An egg + an egg yolk 
1/4 tsp nutmeg powder
Method
Pre heat oven to 210° (Ther -7).
Gently heat  mashed sweet potato with sugar.
Then add chopped butter & almond powder.
When it thickens, remove from fire.
Set aside to cool.
Add beaten egg + nutmeg powder & mix well .
Cover & keep in the refrigerator for an hour.
***
Spread one of the puff pastry on a baking tray.
Leave 2/3 cim border & spread uniformly the almond paste.
Don't forget to place a trinket.
Place the second puff pastry on top & press the edges using a fork handle.
Leave in the refigerator for 20min.
Using a knife, draw a pattern over the galette.
Don't forget to make 4/5 holes on it.
Then beat an egg yolk with 1 tbsp water & brush it on the the top of the galette.
Bake for 30min, 180° C (Ther - 6) Serve warm / cold with apple cider.