Sweet Potato Spoon Bread
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 ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup all-purpose flour
1/4 cup honey
4 large eggs
1 cup heavy cream
Heat your oven to 400 degrees Fahrenheit. Wash your sweet potatoes and then bake them until they are soft and able to be easily pierced with a knife. This will take about 40 to 45 minutes. Allow the potatoes to cool and then peel them. Discard the skins.
Reduce the heat in your oven to 350 degrees. In a medium saucepan over medium heat, add the cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water. Stir the mixture and cook it until it is slightly thickened, approximately 10 minutes. Allow the mixture to cool.
Butter a 2-quart baking dish. It may be necessary to do this part in batches. Place the cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process the mixture until it is smooth. If working in batches, pour the mixture into a large bowl and then go on to the next batch. When all batches are processed, stir the mixture to be sure the ingredients are incorporated. Pour the mixture into the prepared baking dish. Bake the spoon bread until it is golden brown, which will take about 45 minutes. Remove from the oven and allow the spoon bread to cool slightly. This is best served warm.