1. Preheat oven to 400°F with rack in lowest third of oven. 2. Arrange sweet potatoes on small baking sheet. Bake until tender, i.e., when knife pierces centers easily, approximately one hour. Cool potatoes slightly. Peel. 3. Add sweet potatoes to food processor and puree. Add 2 tablespoons of milk and puree until smooth. Set aside. 4. Add remaining milk, stock, salt, pepper, and nutmeg to simmer in heavy medium saucepan over medium-high heat. Stir in cornmeal gradually. Cook until mixture thickens to consistency of mashed potatoes, stirring constantly, about 10 minutes. Stir in potato puree and 4 tablespoons butter. 5. Line baking sheet with waxed paper. Spoon polenta into prepared pan, spreading to thickness of 1 inch; smooth top with spatula that has been dipped in water. Cover with plastic wrap and refrigerate until firm, about 4 hours. 6. Up to one day ahead of cooking: line large baking sheet with waxed paper. Remove plastic covering polenta. Using assorted 2- to 3-inch cookie cutter shapes (stars, diamonds, crescents, triangles, etc.) dipped in water, cut polenta. Using a spatula, carefully transfer to prepared sheet. Cover and refrigerate polenta shapes until ready to cook. 7. To cook: Melt 2 tablespoons butter in heavy large nonstick skillet over high heat. Add 1/3 of polenta shapes and cook until golden brown, about 2 minutes per side. Repeat with remaining butter and polenta in 2 batches. Transfer to platter and serve. ---------------------------------------------------------------------------
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