WARM SWEET-POTATO PUDDING WITH APPLES AND CHESTNUTS

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Warm Sweet-Potato Pudding with Apples and Chestnuts image

Provided by Scott Peacock

Categories     Milk/Cream     Fruit     Dessert     Bake     Thanksgiving     Date     Apple     Sweet Potato/Yam     Fall     Honey     Chestnut     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

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.

Sunday oguntoyinbo
sundayoguntoyinbo@hotmail.fr

This pudding was a lot of work for the result.


Nabille Abdullah
n.a@hotmail.com

I didn't like the texture of the chestnuts.


Kegin Rogers
k-r12@aol.com

The pudding was a little dry.


Ranim Hajji
ranim89@gmail.com

This pudding is a little too sweet for my taste.


Danielle Bush
danielle.b@hotmail.co.uk

I'm allergic to nuts, so I substituted the chestnuts with walnuts.


Alice Garoutte
alice_g@gmail.com

I made this pudding in a slow cooker and it turned out great.


Felix Sosu
sf@hotmail.com

This pudding is a great way to get kids to eat their vegetables.


sakibmahmud 2018
s-245@gmail.com

I'm not a big fan of sweet potatoes, but I loved this pudding.


Shuvo Halder
hs38@aol.com

This is a great recipe for a special occasion dessert.


Durgesh Yadav
y@hotmail.com

I added a little bit of cinnamon and nutmeg to the pudding and it was perfect.


Joint lk
lk.joint@yahoo.com

This pudding is a great way to use up leftover sweet potatoes.


TaroLetsPlay
taroletsplay97@aol.com

I'm definitely making this again.


Madalyn Arntz
arntzm38@hotmail.com

Delicious!


wasim nasir
n.w@gmail.com

This pudding is so easy to make. I had it in the oven in under 30 minutes.


Nonhlanhla Mfeka
mfeka-n@aol.com

I love the way the apples and chestnuts complement each other in this dish.


Ken Alyona
kalyona89@yahoo.com

This is the perfect fall dessert. It's warm, comforting, and full of flavor.


M ali_khan110
mali_khan110@hotmail.com

I made this pudding for a potluck and it was a huge success. Everyone loved the unique flavor combination.


Good Heaps
heaps_g@aol.com

This warm sweet potato pudding was a hit with my family! The apples and chestnuts added a delicious sweetness and texture.


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