Preheat oven to 350˚F. Bake sweet potatoes for 1 to 1½ hours or until fork tender. Let cool and peel.

In a small saucepan, combine the cream, 1 cup water, the cornmeal, brown sugar, butter, cinnamon (see note) and salt and pepper to taste over low heat. Cook, stirring occasionally, until it starts to thicken, 8 to 12 minutes.

In a food processor, puree the cornmeal mixture, sweet potatoes, flour, nutmeg, honey and eggs. Transfer the puree to a large buttered baking dish and place in oven for 45 to 60 minutes, or until set.

Note: Unless you are a huge fan of cinnamon, start with 1 teaspoon and taste puree just before you add it to the baking dish. If you need more cinnamon add judiciously. Check for salt and pepper seasoning at this time too.