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Sweet Potato Tart with Walnut Crust

From: Walnut Marketing Board

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Serves 6


The crunchy walnut base elevates the subtle sweetness of the sweet potatoes in this savory dish that makes a great addition to any holiday meal.


  • 2 cups California walnuts, ground
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 sweet potatoes, thinly sliced
  • cup whipping cream or half & half
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground nutmeg
  • ¼ cup grated Parmesan cheese


  1. In medium bowl using fork, combine walnuts, Parmesan cheese and olive oil (add up to 1 tablespoon more of oil if dry). Using the back of a spoon, press walnut mixture into bottom and halfway up sides of a 4x10-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 Parmesan cheese.
  4. In center of 350 F oven, bake 45 minutes or until potatoes are tender and filling is golden and bubbly. Let stand 10 minutes; cut into six pieces and serve warm.

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