Name: Warm Sweet-Potato Pudding with Apples and Chestnuts
Cook time: 25 min
Total time: 2 1/2 hr
Yield: Makes 8 servings
Ingredients: 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

Think of the best sweet-potato pie you've ever eaten and then take away the crust so you can revel solely in its silky goodness. A bite of this pudding is full and round, with hits of chestnut and dried fruit.

Cooks' notes:

·Sweet potatoes can be baked and mashed 1 day ahead. Chill, covered.

·Chestnuts can be soaked, drained, and chopped 1 day ahead. Chill, covered.

Recipe notes

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