Mmmmm, sweet potato pone ... one of my very favorite desserts at the New Orleans Jazz and Heritage Festival!
Preheat oven to 375°F.
- 2-1/2 pounds sweet potatoes
- 1/4 cup melted butter
- 2 eggs
- 1/4 cup dark brown sugar, firmly packed
- 1/2 cup milk
- 1-1/2 tablespoons vanilla extract
- 1/4 cup light molasses
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 teaspoon grated orange zest (do not include the white pith, which is bitter)
Cook the potatoes unpeeled until tender throughout. Let cool. Peel and mash the potatoes, then stir in melted butter.
In a bowl, beat the eggs, add sugar and beat thoroughly. Add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. Beat until well blended. Stir into mashed sweet potatoes, then mix until well blended.
Place the mixture into a buttered 1-1/2 quart baking dish. Optionally, you may sprinkle the top of the pone with additional brown sugar. Cover with foil and bake for 50 minutes; uncover, then bake for 10 minutes. Allow the pone to cool completely before serving.
YIELD: 6-8 servings.
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Chuck Taggart (e-mail chuck)