Sweet Potato Spoon Bread - cooking recipe

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
Preparation
    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 the heat to 350.
    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 two-quart baking dish.
    Place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor.
    Process until smooth, then pour into the dish.
    Bake until golden brown, about 45 minutes.

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