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.
·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 information
Total Time
2 1/2 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°F with rack in middle.
Step 2
Bake sweet potatoes in a shallow baking pan until very soft, about 1 1/2 hours.
Step 3
Meanwhile, soak dried chestnuts (if using) in boiling-hot water 1 hour, then drain. Coarsely chop chestnuts (cooked or dried).
Step 4
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.
Step 5
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.
Step 6
Increase oven temperature to 375°F.
Step 7
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).
Step 8
Cool to warm on a rack, about 20 minutes.
