Sweet Potato Pudding
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.
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Ingredients
- 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
- freshly ground black pepper
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