YAM PUDDING

Yam Pudding image

Provided by sayuri.sarrasri

Time 3h

Yield 1 pan, 8 serving(s)

Number Of Ingredients 15

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

Steps:

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°F.

Nutrition Facts : Calories 437.4, Fat 13.4, SaturatedFat 7.9, Cholesterol 93.4, Sodium 59.4, Carbohydrate 76.9, Fiber 5.9, Sugar 40.6, Protein 4.8