http://gothamist.com/2008/11/18/thanksgiving_recipe_ryan_angulos_sw.phpSweet Potato & Chestnut Pudding
by Ryan Angulo, Buttermilk Channel
[6 -8 servings]
4 sweet potatoes
1 ½ cups peeled chestnuts, chopped coarsely
2 cups fresh orange juice
1 cup orange segments
2 cups crème fraiche, whipped
1 cup coconut milk
1 bag mini marshmallows
1/2 cup dried cranberries, presoaked in ¼ cup boiling water and drained
salt to taste
Roast sweet potatoes in their skins until soft. Let cool slightly, peel off skin and whip sweet potato with the coconut milk and salt. Let cool to room temperature. Place chestnuts, orange juice and dried cranberries in a pot and bring to a boil; let cool.
Spread marshmallows in a single layer on a cookie sheet and toast quickly under broiler. Use a silcone baking mat (such as a Silpat) in order to prevent the marshmallows from sticking to the tray. Place alternating layers of sweet potato puree, cranberry/chestnut mixture, crème fraiche, and toasted marshmallows in your favorite glass serving dish. Heat in 375 degree oven until warm, add marshmallows, and broil for 5 minutes at 400 degrees until marshmallows start to brown. Top with orange segments and serve immediately.
