Ingredients

  Crust:

• 2 cups (500 mL) California Walnuts, ground
• 1/4 cup (50 mL) grated Parmesan cheese
• 2 tbsp (30 mL) melted butter

    
  Filling:

• 2 medium-sized sweet potatoes, thinly sliced
• 1/3 cup (75 mL) whipping cream
• 1 tbsp (15 mL) fresh thyme (or 1 tsp (5mL) dried)
• 1/2 tsp (2 mL) each salt and pepper
• 1/2 tsp (1 mL) ground nutmeg
• 1/4 cup (50 mL) grated Parmesan cheese

Preparation

1 In medium bowl using fork, combine walnuts, Parmesan and butter (add up to 1 tbsp (15 mL) 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 cheese. In centre of 350F (180C) oven, bake 45 minutes or until potatoes are tender and filling is golden and bubbly. Let stand 10 minutes; slice and serve warm.

For more great walnut recipes visit The California Walnut Commission.