8 servings (serving size: 1/2 cup)

How to Make It

Step 1

Place the cornmeal in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil; reduce heat to medium. Cook, uncovered, 2 minutes, stirring constantly with a wire whisk. Remove from heat; stir in margarine. Set aside.

Step 2

Combine sweet potato and next 6 ingredients (sweet potato through eggs) in a large bowl; stir until well-blended. Gradually add cornmeal mixture, stirring constantly. Pour sweet potato mixture into a 1 1/2-quart casserole coated with cooking spray. Bake at 350° for 40 minutes. Let stand 10 minutes before serving.

Ratings & Reviews

Cynthiab74's Review

November 21, 2012

dawnk777's Review

November 22, 2011
This is go-to dish, for taking to Thanksgiving at my SIL's house. Everyone loved it! It's kind of like a pudding.

Doxytoo's Review

February 09, 2009
This was so-so. Not bad flavor or texture, but I get as much oomph from a dish of mashed sweet potatoes with maple and toasted walnuts in about half the time and with less trouble.