Recipe courtesy of Kardea Brown

Sweet Potato Pone with Eggnog Whipped Cream

This is a traditional Gullah dessert, but I love adding my own flair to my family's recipes. The addition of eggnog whipped cream enhances the natural sweetness of the sweet potatoes and compliments the fall spices in the pone.
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  • Level: Easy
  • Total: 1 hr 40 min (includes cooling time)
  • Active: 25 min
  • Yield: 6 servings
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Ingredients

Nonstick cooking spray, for the dish

4 tablespoons unsalted butter, melted

1/3 cup lightly packed light brown sugar

1/4 cup molasses

3 large eggs, beaten

1/2 cup half-and-half

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 teaspoon orange zest

3 tablespoons fresh orange juice (from about 1/2 orange)

2 pounds sweet potatoes, peeled and finely grated (about 3 medium potatoes or 6 cups grated)

Eggnog Whipped Cream, for serving, recipe follows

Eggnog Whipped Cream

1 cup heavy cream

3 tablespoons confectioners' sugar

1/3 cup eggnog

1/4 teaspoon ground nutmeg

Directions

  1. Preheat the oven to 350 degrees F. Lightly spray a 9-by-9-inch baking dish with nonstick cooking spray.
  2. Whisk together the butter with the sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, spices, orange zest and orange juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.
  3. Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until caramelized on top, another 10 minutes. Cool to room temperature, about 30 minutes, and serve with Eggnog Whipped Cream. 

Eggnog Whipped Cream

Yield: Makes 2 cups
  1. Add the heavy cream and confectioners' sugar to the chilled bowl of a stand mixer fitted with the whisk attachment (or a chilled large bowl if using a hand mixer) and whisk on high speed until stiff peaks form, about 2 minutes. Gently fold in the eggnog and nutmeg, being careful not to break the whipped cream.
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