WARM SWEET-POTATO PUDDING WITH APPLES AND CHESTNUTS

Warm Sweet-Potato Pudding with Apples and Chestnuts image

Provided by Scott Peacock

Yield Makes 8 servings

Number Of Ingredients 16

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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
4 Medjool dates, pitted and cut into 1/4-inch pieces
Accompaniment: lightly sweetened whipped cream

Steps:

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.