Warm Sweet-Potato Pudding with Apples and Chestnuts
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 hints of chestnut and dried fruit.
- 4 4 medium sweet potatoes (about 2 1/4 pounds)
- 0.75 cup whole milk
- 0.75 cup heavy cream
- 1.5 tsp pure vanilla extract
- 2 large eggs, lightly beaten
- 1 tsp cinnamon (preferably Ceylon)
- 0.5 tsp ground nutmeg
- 0.25 cup mild honey
- 0.5 cup packed light brown sugar
- 2 Tbsp granulated sugar
- 0.25 cup granulated sugar
- 2 Tbsp unsalted butter, softened
- 0.75 cup unsweetened apple juice
- 0.75 cup 3/4 cup dried apple slices, cut into 1/3-inch dice
- 1 cup bottled cooked chestnut or dried chestnut
- 4 4 Medjool dates, pitted and cut into 1/4-inch pieces
- Preheat oven to 350°F 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 375°F.
- 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.
Accompaniment: lightly sweetened whipped cream
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.
Recipe by Scott Peacock, Gourmet; photo by Mikkel Vang.