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Sweet Potato Tart with a California Walnut Crust

I always have my eye out for new uses for winter veg like parsnips, turnips, beets, winter squash and sweet potatoes – although sweet potatoes are some of my favorite veggies, I get into the rut of making them the same way over and over again. When I stumbled upon this sweet potato tart with a crunchy walnut crust, it went instantly to the top of my must-make list. Perfect for parties, it can be served in fingers or wedges as an appetizer, or alongside any number of mains.

Choose the darker-fleshed sweet potatoes (often labeled yams), which are higher in beta carotene than the paler varieties.

Sweet Potato Tart with a California Walnut Crust

Crust: 2 cups California walnuts, ground
1/4 cup grated Parmesan
2 tbsp melted butter

2 sweet potatoes, thinly sliced
1/3 cup whipping cream
1 tbsp fresh thyme or 1 tsp (5mL) dried
1/2 tsp each: salt and pepper
1/2 tsp ground nutmeg
1/4 cup grated Parmesan

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 tart pan. Cover and refrigerate at least 1 hour or overnight.

In separate bowl, combine sweet potatoes, cream, thyme, salt, pepper and nutmeg; stir well. Cover and refrigerate at least 1 hour or overnight.

On walnut base, layer sweet potatoes; drizzle with remaining cream mixture and sprinkle with Parmesan. In centre of 350°F oven, bake 45 minutes or until potatoes are tender and filling is golden and bubbly.

Let stand 10 minutes; slice and serve warm. Makes 6 servings.

Source: walnutinfo.com

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