Sweet Potato Pudding

Ingredients

• 4 lbs sweet potatoes
• 2 tbsp unsalted butter
• ¼ tsp cayenne
• 8 sage leaves
• 1 clove garlic, minced
• 1 white onion, diced
• 1 quart heavy cream
• 8 egg yolks
• Kosher salt and freshly ground black pepper

Recipe

1. Heat oven to 400°F. Roast sweet potatoes until tender, about 1 hour 15 minutes. Set aside. Turn oven down to 300°F. Once cool enough to handle, peel and cut into 1-inch cubes.
2. Melt butter in a 6-quart saucepan over medium-high. Add cayenne, sage, garlic, and onion; cook until onions are translucent, 8–10 minutes. Add sweet potatoes and cream; simmer 5 minutes. Remove from heat and blend until smooth.
3. In a bowl, whisk egg yolks, then slowly whisk in the sweet potato mixture. Season with salt and pepper.
4. Pour into a 9×13-inch baking pan. Set inside a roasting pan on an oven rack. Pour boiling water into the outer pan to come halfway up the sides of the sweet potato dish.
5. Bake until firm, about 1 hour 30 minutes. Serve warm.