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square slice of sweet potato pone topped with whipped cream on a white plate
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Sweet Potato Pone (Baked Sweet Potato Custard)

Tender sweet potatoes, enveloped in a light and creamy custard with subtle sweetness and hints of warm spices and vanilla.
Course Side Dish
Servings 9 servings
Author eeturner

Ingredients

  • 2 lbs sweet potatoes peeled and grated
  • 2 large eggs
  • ½ cup milk
  • 1/2 cup light brown sugar packed
  • 2 tbsp molasses optional
  • 2 tsp vanilla extract
  • 2 tbsp unsalted butter melted
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp table salt

Instructions

  • Pre-heat oven to 350 degrees. Grease an 8x8 or 9x9 baking dish.
  • Peel and grate sweet potatoes into a bowl and set aside.
  • In a large bowl, whisk together eggs, milk, light brown sugar, molasses (if using), vanilla, butter, cinnamon, nutmeg and salt, until well combined.
  • Fold in the sweet potatoes and mix until the custard mixture is fully coating the sweet potatoes.
  • Pour in the sweet potato mixture into the pre-greased baking dish and smooth out into an even layer.
  • Cover with aluminum foil and bake for 35 to 45 minutes, or until the pone is just set in the middle. If it's still wet in the middle, continue to bake for another 10 to 15 minutes.
  • Then remove the foil and bake until the pone starts to caramelize and brown around the edges.
  • Remove from oven and cool for 30 minutes.
  • Serve with a dollop of whipped cream or scoop of vanilla ice cream.
  • Store leftovers, covered, in the refrigerator.