Jazz Fest Sweet Potato Pone |
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Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 8 |
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For some, Jazz Fest can be a religious experience. For locals, it is a yearly pilgrimige and for myself, Sweet Potato Pone is the holy grail. I am still working on the crunchy, crumbly crust but this recipe for the filling is the closest I have come to the real deal. If you are ever in the neighborhood of New Orleans during late April or early May, stop by Jazz Fest and try out the Pone. It will be in the same vendor tent as the Greenbean Artichoke Casserole. Or you could just try mine! Cook time includes the time to bake the Sweet Potatoes. Ingredients:
2 1/2 lbs sweet potatoes |
1/4 cup melted butter |
2 eggs |
1/4 cup dark brown sugar, firmly packed |
1/2 cup milk |
1 1/2 tablespoons vanilla extract |
1/4 cup light molasses |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/8 teaspoon clove |
1 teaspoon grated orange zest (do not include the white pith, which is bitter) |
Directions:
1. Preheat oven to 375°F.
2. Cook the potatoes unpeeled until tender throughout.
3. Let cool, Peel and mash the potatoes, then stir in melted butter.
4. In a bowl, beat the eggs, add sugar.
5. Add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest.
6. Beat until well blended.
7. Stir into mashed sweet potatoes, then mix until well blended.
8. Place the mixture into a buttered 1-1/2 quart baking dish.
9. Optionally, you may sprinkle the top of the pone with additional brown sugar.
10. Cover with foil and bake for 50 minutes; uncover, then bake for 10 minutes.
11. Allow the pone to cool completely before serving.
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