Skill required: Beginner
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 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon all-purpose flour
1/4 cup honey
4 large eggs
1 cup heavy cream
1. Preheat oven to 400 degrees.
2. Butter a 2-quart baking dish.
3. Bake sweet potatoes until soft when pierced with a knife, 40 - 45 minutes. Let cool.
4. Peel, and discard skins.
5. Reduce the heat to 350.
6. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water.
7. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
8. Place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor.
9. Process until smooth; pour into dish.
10.Bake until golden brown, about 45 minutes.
Yield: 8 to 10 servings
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