Maple-Sweet Potato Casserole

1/3 cup yellow cornmeal
1 1/2 cups skim milk
2 tablespoons margarine
1 1/4 pounds sweet potato -- cooked and mashed
1/3 cup maple syrup
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon pepper
2 eggs -- lightly beaten
Vegetable cooking spray

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.

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�F for 40 minutes. Let stand 10 minutes before serving.

Serves 8.