Instructions

Cook the Sweet Potatoes

Place the sweet potatoes in a large pot and cover with cold water.

Bring to a boil and cook over medium heat until tender (about 15 minutes).

Drain and mash or blend until smooth.

Prepare the Base

Preheat the oven to 180°C (350°F) and butter a baking dish.

Transfer the mashed sweet potatoes to a large bowl.

Add half of the melted butter, salt, 1 teaspoon nutmeg, 100 g brown sugar, and milk.

Mix well, then stir in the eggs until fully combined.

Pour the mixture into the prepared baking dish and smooth the surface.

First Bake

Cover with foil and bake for 40 minutes.

Prepare the Topping

Toast the walnuts in the oven for about 5 minutes, then chop them.

In a bowl, combine walnuts, cornflakes, cinnamon, remaining butter, remaining nutmeg, and remaining brown sugar.

Add a pinch of salt and mix well.

Final Bake

Remove the casserole from the oven and discard the foil.

Sprinkle the topping evenly over the sweet potato mixture.

Bake uncovered for another 40 minutes, until golden and crispy.

Serve

Let cool slightly before serving.

Enjoy this rich, comforting vegetarian dish, perfect for festive gatherings.