“SWEET POTATO PONE”. Have you ever heard of it? It’s a very old Southern dessert that you don’t hear much about, but should! You can sometimes find a recipe in a very old cookbook. It is a deliciously sweet, spicy dish that is GLUTEN-FREE and uses grated sweet potatoes. My mother-in-law told me she grated Sweet Potatoes for her grandmother for “pone” when she was just a little girl and has very fond memories of it. Now, it wouldn’t receive a presentation award, but it could possibly win a taste award. I love it. Give it a try!
SWEET POTATO PONE
4 medium Sweet Potatoes (about 1 1/2 lbs.) 1/2 t. nutmeg
2/3 C. butter (10 T.), softened 1/2 t. cinnamon
1 t. grated orange peel or 1/2 t. orange flavoring 1/2 t. cloves
1 t. vanilla flavoring 1/2 C. firmly-packed dark brown sugar
1/2 t. salt 4 Eggs, well beaten
1 C. milk 1/3 C. Molasses
Grease or spray a 9 x 9 glass square dish. Wash & peel Sweet Potatoes & cover with cold, lightly salted water & set
aside. With mixer, cream the softened butter, flavorings & spices. Add sugar gradually, creaming til fluffy after each addition. Scrape down bowl. Add beaten eggs gradually, beating thoroughly. Stir in milk & molasses and set aside while grating ‘taters. Drain and grate ‘taters using food processor or hand grater, enough to make 5 C., lightly packed. Blend in well with liquid mixture and turn into dish (it will not look well blended, but that is normal). Bake at 325 for 1 hr. or till ‘taters in center are very tender. Top should be crusty and lightly browned. Serve plain or with whipped cream.