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1
Pierce the sweet potatoes all over with a fork and wrap them in foil. Bake in a 400u00b0F oven for 1.5 hours. Carefully remove from the oven and allow to cool completely before unwrapping and slicing in half. Reduce the oven temperature to 275u00b0F.
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2
Scoop out the sweet potato flesh and place it in a blender with the milk. Blend until smooth.
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3
In a heavy pan, heat the sweet potato and milk mixture over medium heat. Add the cornmeal, and, while you stir it with a whisk, bring to a boil. Reduce the heat to low-medium and continue to whisk as you cook for 5-10 minutes, until thickened. Remove from the heat.
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4
Add the butter, brown sugar, molasses, spices, and salt. Whisk to blend all the ingredients. Let the mixture cool slightly.
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5
In a separate small bowl, beat the eggs. Add about 1/2 cup of the warm cornmeal mixture to the eggs and beat again. Add the tempered eggs to the larger pot of the batter and whisk together to combine.
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6
Add the 1/2 cup of cream, half and half, sour cream or creme fraiche and whisk again.
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7
Pour the batter into a buttered baking dish and bake at 275u00b0F for 2 hours. Serve warm, alone or with cream or whipped cream, creme fraiche, or ice cream.
