Sweet Potato and Walnut Crisp







A recipe allowed in a diet.

This dessert is a great fit for a celebration dinner. The crunchy walnut mixed with the sweetness of brown sugar hides the smooth and comforting heart of this dish: a warm vanilla-flavored mixture made with sweet potatoes and milk.

Nutritional Chart

Calories: 1028 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 13 g
  • 60 g
  • 112 g

Ingredients Needed for Sweet Potato and Walnut Crisp

For the squash-milk mixture:

4 medium sweet potatoes
½ cup milk
1 egg
¼ cup melted butter
2 tablespoons of vanilla extract
1 teaspoon salt

For the walnut crumble:

5 ounces of walnut, chopped
2 tablespoons of flour
½ cup melted butter
½ cup brown sugar

How to Make Sweet Potato and Walnut Crisp

  1. For the squash-milk mixture:
    Place the sweet potatoes on a parchment paper-lined baking dish and prick holes in them using a fork. Roast for 25 minutes at 360⁰F/180⁰C.
  2. Cut them in half and scoop out the tender flesh into a bowl. Mash them using a potato masher.
  3. Add the milk, egg, melted butter, vanilla extract, and salt. Mix all using a spatula. Set aside.
  4. For the walnut crumble:
    Add the walnuts, flour, melted butter, and brown sugar to a bowl and mix them using a fork.
  5. Layer the squash-milk mixture in a 10 x 5 x 2 inch (25 x 13 x 5) casserole. Layer the walnut crumble on top of it. Bake for 25 minutes at 360⁰F/180⁰C.

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