Ingredients:
3 large sweet potatoes
1/4 cup yellow cornmeal
2 cups milk
4 tablespoons unsalted butter
1/4 cup light brown sugar
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon all-purpose flour
1/4 cup honey
4 large eggs
1 cup heavy cream
Directions:
Heat oven to 400 degrees.
Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes.
Let cool.
Peel, and discard skins.
Reduce the heat to 350.
In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water.
Cook, stirring, until slightly thickened, about 10 minutes.
Let cool.
Butter a two-quart baking dish.
Place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor.
Process until smooth, then pour into the dish.
Bake until golden brown, about 45 minutes.
Servings: 8
Time preparation: 15 min.
Time total: 105 min.