3 lg Sweet potatoes
1/4 c Yellow cornmeal
2 c Milk
4 tb Unsalted butter
1/4 c Light-brown sugar
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1 1/2 ts Ground cinnamon
1 ts Salt
1/2 c All-purpose flour
1/4 c Honey
4 lg Eggs
1 c Heavy cream
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 heat to 35O degrees.
In 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;
pour into dish. Bake until golden brown, about 45 minutes. Serve.
Serves 8 to 10.
Yields
8 servings