Serves 8

8 shallots, peeled and thinly sliced
8 tablespoons unsalted butter
Salt and pepper
3 tablespoons chopped fresh thyme
8 sweet potatoes or yams, roasted
and peeled
6 large eggs
3 cups heavy cream
1 cup whole milk
1 teaspoon ground coriander
1⁄2 teaspoon ground cinnamon

Preheat oven to 325 degrees. Cook shallots slowly in half of the butter until caramelized, then season with salt and pepper and reserve. Melt remaining butter gently in a sauté pan and cook until lightly browned. Remove from heat and add the chopped thyme. Purée cooked sweet potatoes with food mill or food processor until smooth. Break eggs into a separate bowl and whip well. In a large bowl, combine puréed sweet potato, brown butter, cream, milk, coriander and cinnamon.

Taste and adjust seasoning to preference with salt and pepper. Whisk in eggs and mix well. Fold in caramelized shallots. Pour mixture into a well-greased baking dish so that it fills the pan halfway up the sides.

Cover with aluminum foil and bake at 325 degrees for 1 hour or until a toothpick inserted in the center comes out clean. Allow the pudding to cool a half hour before cutting it into squares, or serve directly from the oven with a spoon. Enjoy.