Yam Pudding

• 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

1. Bake yams in a shallow baking pan until very soft, about 1 1/2 hours.
2. Meanwhile, soak dried chestnuts (if using) in boiling-hot water 1 hour, then drain. Coarsely chop chestnuts (cooked or dried).
3. 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.
4. 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.
5. Increase oven temperature to 375u0b0F.

yams, chestnuts, dried apple, apple juice, unsalted butter, sugar, sugar, brown sugar, honey, grated nutmeg, cinnamon, eggs, vanilla, heavy cream, whole milk

Taken from www.food.com/recipe/yam-pudding-346797 (may not work)