WARM SWEET POTATO PUDDING w/APPLES

By BobD

Ingredients

• 8 SERVINGS
• WARM SWEET-POTATO PUDDING WITH APPLES AND CHESTNUTS
• 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

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 350F with rack in middle.

Bake sweet potatoes in a shallow baking pan until very soft, about 1 1/2 hours.

Meanwhile, soak dried chestnuts (if using) in boiling-hot water 1 hour, then drain. Coarsely chop chestnuts (cooked or dried).

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.

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.

Increase oven temperature to 375F.

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).

Cool to warm on a rack, about 20 minutes.

COOKS' NOTES: Sweet potatoes can be baked and mashed 1 day ahead. Chill, covered.
Chestnuts can be soaked, drained, and chopped 1 day ahead. Chill, covered.