- One can of evaporated milk (12 fl oz)
- One tablespoon of vanilla extract
- A third of a teaspoon of nutmeg
- One and a half teaspoons of cinnamon
- Two and a half sticks of unsalted butter (about 1 cup and a quarter, or about 250 grams)
- Three fourths of a cup of walnuts
- One tablespoon of vanilla extract
- A third of a teaspoon of nutmeg
- One and a half teaspoons of cinnamon
- Two and a half sticks of unsalted butter (about 1 cup and a quarter, or about 250 grams)
- Three fourths of a cup of walnuts
Preparation:
- Cover the sweet potatoes in aluminum foil, and bake in the oven until they are soft (it takes about an hour). When done, remove the skins, and mash with a fork or with a hand mixer. Let the oven stay heated at 400F.
- Separately, whisk the eggs, then add the vanilla extract, the cup of sugar, salt, and the evaporated milk. Add over the mashed sweet potatoes.
- Melt two of the butter sticks in a pan, then combine with the sweet potatoes. Add the nutmeg and the cinnamon, and mix till uniform.
- Take the baking pan where you will cook the dish. You still have half a stick of butter - use a bit of it to coat the pan. Following, add two-three spoons of flour to the pan, and distribute them uniformly (they'll stick to the butter). This will prevent the dessert from sticking to the pan.
- Melt the remaining butter (after the coating is finished), and mix with the chopped walnuts, the flour, and the brown sugar.
- Carefully place the sweet potato mixture in the pan, then top it with the walnuts crumbles as prepared at the previous step. Bake in the oven for 50-60 minutes.
- Remove from the oven, let cool overnight, then store in the fridge. Serve cold.
- Cover the sweet potatoes in aluminum foil, and bake in the oven until they are soft (it takes about an hour). When done, remove the skins, and mash with a fork or with a hand mixer. Let the oven stay heated at 400F.
- Separately, whisk the eggs, then add the vanilla extract, the cup of sugar, salt, and the evaporated milk. Add over the mashed sweet potatoes.
- Melt two of the butter sticks in a pan, then combine with the sweet potatoes. Add the nutmeg and the cinnamon, and mix till uniform.
- Take the baking pan where you will cook the dish. You still have half a stick of butter - use a bit of it to coat the pan. Following, add two-three spoons of flour to the pan, and distribute them uniformly (they'll stick to the butter). This will prevent the dessert from sticking to the pan.
- Melt the remaining butter (after the coating is finished), and mix with the chopped walnuts, the flour, and the brown sugar.
- Carefully place the sweet potato mixture in the pan, then top it with the walnuts crumbles as prepared at the previous step. Bake in the oven for 50-60 minutes.
- Remove from the oven, let cool overnight, then store in the fridge. Serve cold.
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