Sweet Potato Pone
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 376
- Total Fat
- 15
- Saturated Fat
- 7
- Carbohydrates
- 55
- Dietary Fiber
- 5
- Sugar
- 30
- Protein
- 6
- Cholesterol
- 121
- Sodium
- 295
- Total: 1 hr 45 min
- Active: 25 min
Ingredients
Cooking spray
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 grated orange zest, plus 3 tablespoons juice (from about 1/2 orange)
2 pounds sweet potatoes, peeled and finely grated (about 3 medium potatoes; 6 cups grated)
Directions
- Preheat the oven to 350˚ F. Lightly spray a 9-inch square baking dish with cooking spray.
- Whisk together the melted butter, brown sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, cinnamon, ginger, nutmeg, 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.
- 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. Let cool to room temperature, about 30 minutes.
- To make the whipped cream topping: beat 1 cup heavy cream and 3 tablespoons confectioners’ sugar in a chilled bowl with a mixer on high speed until stiff peaks form, about 2 minutes.