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Prep 15 mins
Cook 1 hr 30 mins
This is an old favorite that I've started making again. Once you get past baking the sweet potatoes (you can also do this in the microwave to save time), it's very easy. One of my favorite comfort foods!
- 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.
Oh, Mirj...mere words don't do this one justice! I've never been a fan of sweet potato casseroles for Thanksgiving, because they all have marshmallows (which I hate!). This was awesome, and it will definately be on my Thanksgiving table this year! I wouldn't change a thing! Made this yesterday and took some to work and my co-workers were like vultures once they got a taste. My boss took one bite, and the look of rapture on her face reminded me of the famous Meg Ryan scene in "When Harry Met Sally!" Thanks for sharing such a wonderful recipe!
For me this turned out to taste just like a big bowl of sweet potato (or pumpkin) pie without the crust. Of course that part of it was good but not quite what I had hoped for. I suppose the texture may change some depending on exactly how big your potatoes were and how long you cooked them.