Yam Pudding - cooking recipe

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
Preparation
    Bake yams 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 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.
    Increase oven temperature to 375\u00b0F.

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