Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Sweet Potato Tart with California Walnut Crust

 

Crust:


2 cups California Walnuts, ground
cup freshly grated Parmesan cheese
2 T. melted butter

 

Filling:


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


In medium bowl using fork, combine walnuts, Parmesan and butter, add up to 1 T. 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.

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 cheese. In center of 350F 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.