750 gr sweet potatoes
50 gr walnuts, crushed
12 chestnuts, previously cooked and crushed
4 eggs
100 gr butter
200 gr sugar, powdered
greaseproof paper
butter

Wash the sweet potatoes. Cook them in water in a saucepan. Drain and peel. Once peeled, make a puree. Combine the puree with the walnuts, chestnuts, eggs, butter and sugar. Line a baking tin with the greaseproof paper. Place the tin in the oven and bake for about 45 minutes. Once baking is finished, transfer the pie to a piece of greaseproof paper previously sprinkled with powdered sugar. Allow to cool and serve either cut into squares or wedges.