Yam Pudding

Submitted by Chef #1107674

"epicurious"

 

• Ready In: 3hrs
• Ingredients: 15
• Yields: pan
• Serves: 8

ingredients

• 2 1⁄4 lbs yams (4)
• 1 cup cooked chestnuts
• 3⁄4 cup dried apple, slices
• 3⁄4 cup unsweetened apple juice
• 2 tablespoons unsalted butter, softened
• 1⁄4 cup granulated sugar, 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
• 2 large eggs, lightly beaten
• 1 1⁄2 teaspoons pure vanilla extract
• 3⁄4 cup heavy cream
• 3⁄4 cup whole milk

directions

1. Bake yams in a shallow baking pan until very soft, about 1 1/2 hours.
2. Meanwhile, soak dried chestnuts (if using) in boiling-hot water 1 hour, then drain. Coarsely chop chestnuts (cooked or dried).
3. 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.
4. Cool baked yamsto warm, then peel and mash with a potato masher. Transfer 2 cups mashed yams to a bowl and reserve any remainder for another use.
5. Increase oven temperature to 375°F.