1 sweet potato, about ounces
2 Tbsp. ground walnuts or pecans
1 Tbsp. cream
1/2 tsp. salt
Bake the sweet potato until tender, about 40 minutes at 350°. Let cool. (Can be done up to 3 days in advance.) Peel sweet potato and place in food processor with remaining ingredients. Whizz until creamy and fluffy. Pour mixture into a greased casserole dish and cover. Place casserole in a larger dish. Add enough water to the outside dish to come halfway up the sides of the sweet potato dish. Bake, covered, at 350° for 50 minutes.