Title: Sweet-Potato Spoon Bread
Categories: Stewart5
Yield: 8 servings

3 lg Sweet potatoes
1/4 c Yellow cornmeal
2 c Milk
4 tb Unsalted butter
1/4 c Light-brown sugar
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1 1/2 ts Ground cinnamon
1 ts Salt
1/2 c All-purpose flour
1/4 c Honey
4 lg Eggs
1 c Heavy cream

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.

Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn
Thomas - Lynn_Thomas@prodigy.net"

Per serving: 353 Calories (kcal); 21g Total Fat; (53% calories from fat);
7g Protein; 34g Carbohydrate; 158mg Cholesterol; 343mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat;
1/2 Other Carbohydrates

Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT

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