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
- 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. - Cut them in half and scoop out the tender flesh into a bowl. Mash them using a potato masher.
- Add the milk, egg, melted butter, vanilla extract, and salt. Mix all using a spatula. Set aside.
- For the walnut crumble:
Add the walnuts, flour, melted butter, and brown sugar to a bowl and mix them using a fork. - 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.