Instructions: 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.

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