Serves8
- Active Time:25 min
- Start to Finish:2 1/2 hrs
January 2008
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.
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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
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4
Medjool dates, pitted and cut into 1/4-inch pieces
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Preheat oven to 350°F with rack in middle.
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Bake sweet potatoes in a shallow baking pan until very soft, about 1 1/2 hours.
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Meanwhile, soak dried chestnuts (if using) in boiling-hot water 1 hour, then drain. Coarsely chop chestnuts (cooked or dried).
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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.
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Increase oven temperature to 375°F.
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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).
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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.
