| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
8 |
servings |
INGREDIENTS
| 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 |
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.
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
Converted by MM_Buster v2.0n.
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