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 ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup all-purpose flour
1/4 cup honey
4 large eggs
1 cup heavy cream
Directions: Heat oven to 400 degrees F. Bake
the sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let
cool. Peel and discard skins. Reduce heat to 350 degrees F. 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 2-quart baking dish. Working in
batches if necessary, place cornmeal mixture, sweet potatoes, flour, honey,
eggs, and cream in a food processor. Process until smooth; pour into dish. Bake
until golden brown, about 45 minutes. Yummy! ~ Chef
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