Ingredients:

  • 4 large Sweet Potatoes (Jewel or Garnet), finely grated or puréed (approx. 1.2 kg)
  • 1 stick (8 Tbsp) Unsalted Butter, melted (113 g)
  • 1 (12-ounce) can full fat Evaporated Milk (354 ml)
  • 3 large Eggs, lightly beaten
  • 2 Tbsp All-Purpose Flour (or cornstarch)
  • 1 cup packed Dark Brown Sugar (220 g)
  • 1/4 cup Molasses (Dark, Unsulphured) (60 ml)
  • 1/4 cup Granulated Sugar (50 g)
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Fine Sea Salt
  • 1 tsp Vanilla Extract (Pure vanilla)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease the 9x13 inch baking dish thoroughly with butter or non-stick spray.
  2. Peel and finely grate the sweet potatoes using a box grater or food processor attachment. Set aside.
  3. Gently melt the unsalted butter and allow it to cool slightly.
  4. In a large mixing bowl, combine the melted butter, dark brown sugar, granulated sugar, and molasses. Whisk vigorously until the mixture is smooth.
  5. Slowly whisk in the evaporated milk. Add the lightly beaten eggs and vanilla extract. Whisk until just combined—do not over-aerate.
  6. Add the cinnamon, nutmeg, ginger, and sea salt. Whisk until all spices are fully distributed.
  7. Add the grated sweet potatoes and the two tablespoons of flour (or cornstarch) to the wet mixture.
  8. Using a rubber spatula, fold the ingredients together until the potatoes are evenly coated. Do not overmix.
  9. Pour the mixture into the prepared baking dish, ensuring it is level.
  10. Bake for 50 to 60 minutes. The pone is done when the edges are set and the centre jiggles only slightly.
  11. Remove from oven and place on a wire rack. Allow the Southern Sweet Potato Pone to cool completely (at least 1 hour) before slicing to allow the structure to firm up properly.