Recipes - AuntiE TFL's Sweet Potato Spoon Bread

AuntiE TFL's Sweet Potato Spoon Bread
As I have a severe aversion to those sweet potato casseroles with marshmallows, this makes an excellent substitute. 

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 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

Directions

• 
  Step 1 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.
• 
  Step 2 Reduce heat to 350 degrees. 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.
• 
  Step 3 Butter a 2-quart baking dish. Working in batches if necessary, 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.

My thanks to Pud for providing a pictorial.