YAM PUDDING WITH BACON CINNAMON STREUSEL

YAM PUDDING WITH BACON CINNAMON STREUSEL

Yams are my favorite Thanksgiving side. I think because they straddle that line of dessert and savory so beautifully.  This dish leans into that aspect, by turning the yams into a rich, warm pudding topped with a crunchy bacon streusel. You can scale it up or down depending on how many people you want to serve, and could even turn it into a pie by pouring the yam mixture into a pie crust and baking it that way. Enjoy! 

YAM PUDDING WITH BACON CINNAMON STREUSEL // The Kitchy Kitchen

YAM PUDDING WITH BACON CINNAMON STREUSEL // The Kitchy Kitchen

YAM PUDDING WITH BACON CINNAMON STREUSEL // The Kitchy Kitchen

INGREDIENTS

For 4

1 pound yams

olive oil

kosher salt

2 tablespoons unsalted butter, plus more for buttering the baking pan

2 tablespoons maple syrup

1/4 teaspoon ground nutmeg

freshly ground pepper

1 tablespoon all-purpose flour

1/2 scant cup milk

3 egg yolks

1/4 cup freshly grated gruyere

DIRECTIONS

Preheat the oven to 425 F.

Puncture the yams with a fork, rubbing them with olive oil as well. Sprinkle with salt and roast until soft in the middle, about 30-45 minutes.

Peel the skin off of the yams and force through a ricer or food mill. Place them in a small pot over low heat. Separately, brown the butter and add it to the pureed mixture, as well as the maple syrup and nutmeg. Using a wooden spoon, stir blend. Salt and pepper to taste and continue stirring until slightly dry. Add the flour to the milk and stir to dissolve some of the flour. Add the milk mixture to the pot and continue mixing until thick. Remove from heat and allow to come to room temperature.

Preheat the oven to 300 degrees F.

Add the egg yolks and the cheese, stirring to combine. Spoon into lightly buttered dishes (I use personal souffle dishes). Top with the bacon streusel, bake until lightly browned, about 40 minutes. Remove from the oven and serve immediately.

INGREDIENTS (BACON CINNAMON STREUSEL)

1/4 cup raw bacon, finely chopped

1/2 cup all purpose flour

1/4 cup white sugar

pinch of kosher salt

1 teaspoon ground cinnamon

2 ounces cold unsalted butter, cubed

DIRECTIONS

Using your fingers or a food processor, combine the bacon, flour, sugar, salt, and cinnamon. Mix in the butter until crumbly. Set aside to top on the pudding.

19 thoughts on “YAM PUDDING WITH BACON CINNAMON STREUSEL

  1. Dana Fatic

    I’m assuming you are using sweet potatoes, not yams, considering yams are not usually available in the US. This recipe sounds delicious.

    Reply
    1. Sam

      Yams at every supermarket I go to, .79 cents a pound. Maybe you live a state with some weird old yam prohibition law. Making this recipe as I type.

      Reply
  2. Jess

    I made this dish over this past weekend for “Friendsgiving”, and it was a great success!! the bacon crumble was perfect with the flavors of the pudding. I was curious about the gruyere but it ended up being wonderful, and the extra shavings went well on the salad! I did find yams at whole foods, they had a variety of specialty potatoes on display this week, including purple potatoes! Those are my favorite for mashed potatoes 🙂

    Reply
  3. Anne from Pintesting

    This sounds amazing and is very likely to be on my Thanksgiving table this year. I have just one question about the bacon streusel. Is the bacon precooked before making the streusel or does it cook in the baking time?

    Looking forward to your response, Anne

    Reply
    1. TheKitchyKitchen Post author

      Hi Ann, You definitely could, though the yam pudding part isn’t very sweet (the streusel adds most of the sweetness). I’d taste the yam pudding before baking and see what you think. If you think it could use a little bit of extra sweetness, just add a touch of maple syrup or brown sugar to the pudding mixture before baking in a pie. Hope this helps! xoxo

      Reply
  4. Nat

    Has anyone tried this with marshmallows and the bacon crumble on the top? Not sure if that work work or the two would clash.

    Reply
  5. Nornee

    When do you top the dish with the bacon streusel? After it comes out of the oven, or does it spend some time on top in the oven?

    Reply
    1. TheKitchyKitchen Post author

      For sure! Just make everything up until you bake, and hold in the fridge. You can prep this about a day ahead of time. Hope this helps! xo

      Reply
  6. Matthew

    Is this something I can prep or even make the night before or does it all have to be done on the day it is served? Any help would be appreciated! This is the first thanksgiving I’m cooking for! Thanks!

    Reply
    1. TheKitchyKitchen Post author

      Hi Matthew, I answered the same question for Melissa just now. You can definitely make it ahead of time, just prep it up the point where you bake it, and hold it in the fridge. You can make it a day ahead of time. xoxo

      Reply
  7. JP

    Excellent recipe! Second time I’ve made it. The second time I made a few changes to it… Which I think yielded a better dish.
    1. I Caramelized the yams in a pressure cooker with brown butter and a quarter tsp of baking soda. This carmelizes the yam throughout, not just on the outside and edges. Then pureed with an immersion blender.

    Reply
    1. JP

      2. I browned a little more butter and made a very thick bechamel which I browned as well(before adding the milk) … This got rid of the raw flour taste that the first version had.
      3. Pureed entire mixture with immersion blender( if you like more texture in yours skip this). I liked it pureed though.. It gave it an extremely rich taste and feel!
      Just those 3 simple changes took this recipe waaay over the top!

      Reply
  8. Stephanie

    I first tried this dish when my friend made it a couple years ago and I fell in love with it. Now I make it at every Thanksgiving and Christmas dinner, and any other roast meal really! My mom can’t eat cheese so I leave it out and it still tastes wonderful. Great recipe, thank you!

    Reply

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