Debone hens, beginning at top of bird along either side of breast bone. Using a sharp knife, work your way down each side of carcass trying to remove as much meat from bone as possible, to make 2 halves. Leave in leg and wing bones, but discard carcass (or save for stock). In a shallow nonreactive container large enough to hold both halves of hen combine honey, allspice, orange juice and zest, olive oil, and salt and pepper. Add cornish hen halves, turning to coat; meat should be completely covered with marinade. Refrigerate for 2 hours, turning once. Preheat grill for 30 minutes. When it is medium-hot, place cornish hen halves on grill, skin side down, for 8 minutes. Watch carefully -- it can burn easily because of honey in marinade. When first side is browned, turn and move halves to a cooler section of grill. Finish cooking about 12 minutes more, or until meat is no longer pink when you make a small slit down to the bone. Serve with sweet potatoes (recipe follows).

Prick sweet potatoes several times with a fork and roast at 350 degrees for 45 minutes or until tender. As soon as you are able, using a potholder or kitchen towel, peel potatoes and add to work bowl of a food processor. Process until smooth. Add butter, sugar, cream and bourbon. Process to incorporate everything. Season to taste. If you wish, shape sweet potatoes into quenelles before serving. Garnish with chives, sprinkling them all over plate. Yield: 2 servings