5 1/2 cups water
2 cups white sugar
3 tablespoons ground cinnamon
1 cup brown sugar
2 cups cooked and mashed sweet potatoes
12 fluid ounces wine
1/2 cup butter
1 egg
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Soak sweet potatoes in a gallon of cold water 45 to 60 minutes, or until tender but still firm.
In a skillet over medium heat, brown sugar with cinnamon until brown. Beat in butter and continue to stir in honey. Pour mixture into baking dish.
Combine potatoes and wine into pan and add water until just all liquids are absorbed. Bring to a boil. Stir to dissolve and then reduce heat to low. This will make the potato and wine a much more liquid end result.
Add eggs one at a time, one at a time, until all eggs are cooked. Stir in first cup of wine, then second cup of flour, then third cup of milk, then fourth cup of sugar. Increase heat, bring to a boil and boil, uncovered for 50 to 55 minutes or until all liquid is absorbed and all grains are tender. Stir in nutmeg leaving liquid to simmer.