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
¼ 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
½ t. each: salt and pepper
½ t. freshly ground nutmeg
¼ cup freshly grated Parmesan cheese

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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 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.