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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 8 |
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epicurious Ingredients:
2 1/4 lbs yams |
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 |
Directions:
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 375°F.
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