Inspired by his grandmother's corn pudding, chef James Wayman of Mystic, Connecticut's Oyster Club makes this autumnal side dish with Beauregard sweet potatoes, bacon fat, and plenty of cream. The result is a sweet and savory pudding with a luxurious texture that's perfect served with sautéed chanterelles.
- 4 lb. sweet potatoes
- 2 tbsp. unsalted butter
- 1⁄4 tsp. cayenne
- 8 sage leaves
- 1 clove garlic, minced
- 1 white onion, diced
- 1 qt. heavy cream
- 8 egg yolks
- Kosher salt and freshly ground black pepper, to taste
Heat oven to 400°. Roast sweet potatoes until tender, about 1 hour and 15 minutes; set aside. Turn oven down to 300°. When potatoes are cool enough to handle, peel and cut into 1" cubes; set aside.
Heat butter in a 6-qt. saucepan over medium-high. Add cayenne, sage, garlic, and onion to saucepan and cook until the onions are translucent, 8-10 minutes. Add reserved potatoes and cream; simmer 5 minutes. Remove from heat and blend. In a bowl, whisk egg yolks, then slowly whisk in sweet potato mixture; season with salt and pepper. Pour mixture into a 9" x 13" baking pan; set inside a roasting pan. Put pan on oven rack; pour boiling water into pan to come halfway up sides of dish. Bake until firm, about 1 hour and 30 minutes.