Active Time

　　25 min

　　Total Time

　　2 1/2 hr

　　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.

　　

Ingredients

Makes 8 servings

　　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

　　

Step 1

Preheat oven to 350°F with rack in middle.

　　

Step 2

Bake sweet potatoes in a shallow baking pan until very soft, about 1 1/2 hours.

　　

Step 3

Meanwhile, soak dried chestnuts (if using) in boiling-hot water 1 hour, then drain. Coarsely chop chestnuts (cooked or dried).

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

Increase oven temperature to 375°F.

　　

Step 7

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).

　　

Step 8

Cool to warm on a rack, about 20 minutes.

　　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.