Bake the sweet potatoes at 450 for 1 hour. Allow to cool the peel the skin off.
Place the peeled sweet potatoes in a medium size bowl and mash. Then, add the semolina and mix well. Add in the ghee butter, sugar, baking powder, baking soda, salt, rosewater, and blossom water.
Meanwhile, crush 3 cups of walnuts in a ziplocked bag then place in a small bowl. To the walnuts, add 2 tablespoons of sugar and rosewater, then mix.
In a medium-sized baking dish, 2-3 inches deep spray generously with cooking oil spray. Preheat oven to 350 F.
Place half the sweet potato mixture on the bottom of the baking dish. Spread the layer carefully until smooth.
Now, top the sweet potato layer with the walnut mixture and spread evenly.
Form the top layer in patches and smooth out until it is totally covered. Dip your hand in water and smooth out the whole surface.
Bake for half an hour then remove. Using a knife gently cut into the sweet potato casserole to form diamond or square-shaped pieces. The knife doesn’t need to go deep in when cutting, as long as you have a pattern formed.
Place back into the oven for another 20 to 25 minutes. Broil for 2-3 minutes until golden brown. Watch it carefully as it broils.
Remove and drizzle simple syrup all over. Allow to cool for 20 minutes before enjoying!