Yam Pudding

1. 1

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

2. 2

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

3. 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. 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. 5

   Increase oven temperature to 375u00b0F.

* Per serving · 4 servings · Values may vary.

No additional tips available.