This sweet potato cornbread is a welcome addition to any feast.
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 350 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.