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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is an old favorite that I've started making again. Once you get past baking the sweet potatoes (you can also do this in the microwave to save time), it's very easy. One of my favorite comfort foods! 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:
1. Heat oven to 400 degrees.
2. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes.
3. 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.
8. Let cool.
9. Butter a two-quart baking dish.
10. Place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor.
11. Process until smooth, then pour into the dish.
12. Bake until golden brown, about 45 minutes.
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