The rich, crunchy walnut base elevates the subtle sweetness of this holiday classic.

Sweet Potato Tart with California Walnut Crust

Crust:
2 cups California Walnuts, ground
1/4 cup freshly grated Parmesan cheese
2 tablespoons melted butter

Filling:
2 medium-sized sweet potatoes, thinly sliced
1/3 cup whipping cream
1 tablespoon fresh thyme
1/2 teaspoon each: salt and pepper
1/2 teaspoon freshly ground nutmeg
1/4 cup freshly grated Parmesan cheese

1. In medium bowl using fork, combine walnuts, Parmesan and butter, add up to 1 tablespoon more of butter if dry. Using the back of a spoon, press walnut mixture into bottom and halfway up sides of a 4 x 10 inch 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.
4. In center of 350°F (175°C) 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.

Recipe provided and photograph courtesy California Walnuts.