Jazz Fest Sweet Potato Pone
- Ready In:
- 2 1⁄2 lbs 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 clove
- 1 teaspoon grated orange zest (do not include the white pith, which is bitter)
- Preheat oven to 375°F.
- 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.
- 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.
Questions & Replies
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Kari, I’m so glad you dared me to make this recipe! Not only was it very easy to make, but the taste was fantastic. I loved the subtle lemon taste…it was a perfect accompaniment to the sweet potatoes. I also liked the fact that all the ingredients (except the sweet potatoes) were ones that I always have in my pantry...no searching for hard to find ingredients. My son loves sweet potatoes and has asked me to cook this recipe again next weekend. What I really couldn’t believe though was my 3 year old eating two helpings (this is a child that eats as little real food as possible)! I served this with baked ham, blackeyed peas and cornbread. For dessert, we had blackberry pie with vanilla ice cream. It was a truly delicious Southern meal!
Jazz Fest Sweet Potato Pone has coconut & raisins missing from this recipe. It also has a darker topping that isn't all sugar. I have a piece in my fridge from yesterday's Jazz Fest. I co-founded the hot, ice & frozen coffee booth on the grass using http://coolbrew.com in 1995. Thanks for trying to copy that great recipe.
What ever else it's called, for me this is a pudding, & a very wonderful tasting one, at that! I did cut it in half, since there were just 2 of us, & I'm the one who really enjoys a good sweet potatoe dish! Still, I have an up-coming potluck I plan to double the batch for that event! Thanks for posting this absolutely great recipe! [Tagged, made & reviewed in Zaar Cookbook Tag]
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<p>Not much to tell. Love to cook, love to eat!</p>