Sweet Potato Casserole

• 2 pounds sweet potatoes
• 1 cup walnuts
• 1/2 teaspoon sea salt
• black pepper, to taste
• 1 teaspoon ground cinnamon
• 1 small sprig fresh rosmary, finely chopped
• 1 pinch freshly grated nutmeg

1. Peel sweet potatoes and cut into 1-inch thick pieces.
2. In a double-boiler, steam potatoes on medium heat for 1 hour or until potatoes are soft when pierced with the tip of a small knife.
3. Crush walnuts in the original bag by gently pounding with a meat hammer or a similar heavy object.
4. In a skillet on medium heat, toast walnuts for 3-5 minutes or until light brown.
5. Pull rosemary leaves off stem, then chop finely.
6. In a bowl, combine spices, toasted walnuts and rosemary with steamed potatoes.
7. Mash potatoes with a table fork or a potato masher.
8. Mixture should have a chunky mashed potato-like texture.
9. Transfer the potato mixture into a heat-proof dish.
10. Cook for 20 minutes in a 350F oven and serve immediately.

sweet potatoes, walnuts, salt, black pepper, ground cinnamon, fresh rosmary, nutmeg

Taken from www.foodrepublic.com/recipes/sweet-potato-casserole-recipe/ (may not work)