Warm Sweet-Potato Pudding with Apples and Chestnuts |
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Prep Time: 25 Minutes Cook Time: 125 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Think of the best sweet-potato pie you've ever eaten and then take away the crust so you can revel solely in its silky goodness. A bite of this pudding is full and round, with hits of chestnut and dried fruit. Ingredients:
4 medium sweet potatoes (about 2 1/4 pounds) |
1 cup bottled cooked chestnuts or dried chestnuts |
3/4 cup dried apple slices, cut into 1/3-inch dice |
3/4 cup unsweetened apple juice |
2 tablespoons unsalted butter, softened |
1/4 cup plus 2 tablespoons granulated sugar |
1/2 cup packed light brown sugar |
1/4 cup mild honey |
1/2 teaspoon grated nutmeg |
1 teaspoon cinnamon (preferably ceylon) |
2 large eggs, lightly beaten |
1 1/2 teaspoons pure vanilla extract |
3/4 cup heavy cream |
3/4 cup whole milk |
4 medjool dates, pitted and cut into 1/4-inch pieces |
accompaniment: lightly sweetened whipped cream |
Directions:
1. Preheat oven to 350°F with rack in middle.
2. Bake sweet potatoes in a shallow baking pan until very soft, about 1 1/2 hours.
3. Meanwhile, soak dried chestnuts (if using) in boiling-hot water 1 hour, then drain. Coarsely chop chestnuts (cooked or dried).
4. While dried chestnuts soak, bring dried apple and juice to a simmer in a small saucepan, then turn off heat. Let steep, covered, 30 minutes. Drain off and discard apple juice.
5. Cool baked potatoes to warm, then peel and mash with a potato masher. Transfer 2 cups mashed sweet potato to a bowl and reserve any remainder for another use.
6. Increase oven temperature to 375°F.
7. Whisk butter and sugars into warm sweet potato along with honey, nutmeg, cinnamon, and 1/2 teaspoon salt until smooth. Whisk in eggs, vanilla, cream, and milk, then dates, chestnuts, and apple. Bake in a buttered 1 1/2- to 2-quart baking dish (1 1/2 to 2 inches deep) until just set, 40 to 50 minutes (center will continue to set as it cools).
8. Cool to warm on a rack, about 20 minutes.
9. Cooks' notes: ·Sweet potatoes can be baked and mashed 1 day ahead. Chill, covered.
10. ·Chestnuts can be soaked, drained, and chopped 1 day ahead. Chill, covered.
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