• 1 large sweet potato
• ½ cup yellow cornmeal
• ½ tsp salt
• ¼ cup brown sugar
• 4 tbsp butter, cubed & divided
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground cloves
• 1 cup whole milk
• ½ cup heavy cream
• ½ cup water
• 2 large eggs
• ⅛ cup honey
• ¼ cup maple syrup
• ½ tsp baking powder

Prepare Sweet Potato

1. Preheat oven to 400°
2. Poke holes in a large sweet potato with a fork. Then wrap potato in foil and bake until fork tender, about 45 minutes
3. Let cool completely and then cut into quarters
4. Peel off and discard skin
5. Lightly mash sweet potato

1. Reduce oven temperature to 350°
2. In a medium saucepan over medium heat, combine cornmeal, milk, 2 tbsp of the butter, brown sugar, spices, salt, and water
3. Cook, stirring until slightly thickened, about 10 minutes
4. Coat an 8" x 8" baking dish with remaining butter
5. Add sweet potatoes to a food processor and pulse a few times
6. Add honey, maple syrup, eggs, and cream. Process until smooth
7. Pour into dish and bake until golden brown, about 45 minutes