Ingredients:

  • Crust:
  • 2 cups California walnuts, ground
  • 1/4 cup grated parmesan
  • 2 tablespoons melted butter
  • Filling:
  • 2 sweet potatoes, thinly sliced
  • 1/3 cup whipping cream
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 1/2 teaspoon each: salt and pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup grated Parmesan

Preparation:

  1. In medium bowl using fork, combine walnuts, parmesan and butter (add 1 tablespoon more butter if dry). Using the back of a spoon, press walnut mixture into bottom and halfway up sides of a 4-inch x 10-inch (10-cm x 25-cm) tart pan. Cover and refrigerate at least 1 hour or overnight.
  2. In separate bowl, combine sweet potatoes, cream, thyme, salt, pepper and nutmeg; stir well.
    Cover and refrigerate at least 1 hour or overnight.
  3. On walnut base, layer sweet potatoes; drizzle with remaining cream mixture and sprinkle with parmesan.
  4. Bake at 180°C for 45 minutes or until potatoes are tender and filling is golden and bubbly.
  5. Let it stand for 10 minutes; slice and serve warm.