Yam Pudding

Name: Yam Pudding
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

15 ingredients

5 steps

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.