Sweet Potato Pone
Sweet Potato Pone bakes grated raw sweet potatoes, sorghum molasses, and warm spices into a dense, tender Southern side. It cooks into a rich, pudding-like dish with deeply browned, caramelized edges.
Equipment
- Mixer
- 8 x 8 casserole dish
- 8 inch iron skillet
Ingredients
- 3 to 4 large sweet potatoes peeled and grated
- 1/4 stick of butter or margarine or 4 tablespoons softened
- 1/2 cup brown sugar
- 2 eggs
- 1/4 cup molasses I used sorghum molasses but can use any kind
- 1/2 cup evaporated milk can use half n half
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
Instructions
- Heat the oven to 350°F and coat an 8 x 8 casserole dish or 8-inch iron skillet with cooking spray. The prepared pan should have an even coating so the sweet, sticky edges release more easily after baking.
- Beat the softened butter or margarine with the brown sugar until the mixture looks smooth and creamy. There may still be a light graininess from the sugar, but no large streaks of butter should remain.
- Mix in the eggs, molasses, evaporated milk or half n half, vanilla, cinnamon, salt, nutmeg, and cloves. The batter will turn glossy and dark, with the spices evenly distributed through the mixture.
- Fold in the grated sweet potatoes until every strand is coated, then scrape the batter into the prepared pan. The mixture should be thick and sticky, with grated potatoes visible throughout rather than submerged in a thin liquid.
- Bake for about 1 hour until the center is firm but tender and the edges are browned. A knife inserted near the middle should come out without wet batter, while the skillet edges may look darker and lightly caramelized.
Notes
Ingredient tip: Grate the sweet potatoes just before mixing so they stay moist and do not discolor while you prepare the batter.
Doneness: If the top browns before the center seems set, keep the pan in the oven and check the middle rather than judging only by the edges. A mushy center usually means it needs more time, while a dry, crumbly slice usually points to overbaking.
Texture tip: Let the pone settle after it comes out of the oven before cutting. The center continues to firm as it cools, which helps the slices hold together without losing their soft, moist interior.
Storage: Allow the pone to cool fully before covering it, which helps prevent trapped steam from making the top damp. Once cool, keep leftovers covered and chilled. Slice only what you plan to serve so the remaining portion stays moist.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.