We blog about this recipe here.
Sweet Potato Pone
The cinnamon, nutmeg, and cloves combine to make this unfamiliar dessert seem a little like a variation on pumpkin pie – but with sweet potatoes rather than pumpkin – and no crust-making involved. I recommend trying it cold – just out of the refrigerator, as well as warm. Yum.
Preheat oven to 325 degrees. Butter an 8″x 8″ baking dish or a 1.5 quart round baking dish.
- 4 T butter, softened
- 1/2 c brown sugar
- 2 eggs
- 1/4 c molasses
- 1/2 c evaporated milk (or half and half)
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg (if you grate your own, use a bit less)
- 1/8 tsp ground cloves
- 1/2 tsp kosher salt
- 3 c peeled and grated sweet potatoes (I used 3 rather small ones)
Cream butter and brown sugar with an electric mixer. Add the eggs, molasses, milk, vanilla, spices and salt and mix well. Fold in the shredded sweet potatoes.
Bake in the prepared baking dish for about 1 hour and 15 minutes. Serve with lightly sweetened whipped cream.
This could be used as a side dish – without the whipped cream, but I think it works better as dessert, since it’s very sweet. Pecans can be added to the pone, as can a little grated orange and lemon rind. Recipe brought to you by BigLittleMeals.com and Andy and Ann.
Big Little Meals 
Pingback: Weaning Ourselves from Wheat | Big Little Meals