Sweet Potato Pone (Cajun) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This recipe comes from the 1986 cookbook, I Hear America Cooking, & although some will tell you that 'pone' should be considered a veggie side dish, others will let you know that it's definitely a dessert! Well, research tells me that, whatever else it is, centuries of cooking account for it as a sweet dessert! Ingredients:
1/2 cup brown sugar, packed |
1/4 lb unsalted butter |
1/4 cup light molasses |
1/2 cup orange juice, fresh-squeezed |
1 lemon |
1 orange, zest of, minced |
4 eggs, beaten |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cloves |
1/2 teaspoon ground cinnamon |
1 tablespoon brandy (or rum) |
2 cups sweet potatoes, peeled, grated (raw) |
2 lemons |
3/4 cup granulated sugar |
1/4 cup water |
Directions:
1. FOR THE PONE: Preheat the oven to 325 degrees F, then butter a 9 x9 x2 baking dish.
2. In a mixing bowl, with a hand-held mixer, cream the sugar & butter, then gradually beat in the molasses & orange juice.
3. In another container, from the 1 lemon, mince the zest & set it aside while removing & discarding the white pith from the lemon. After that, seed the lemon & chop the pulp fine, before adding this pulp to the sugar/butter mixture, along with the orange zest, eggs, seasonings & brandy, mixing well to combine.
4. Add the grated sweet potatoes & mix well, then smooth this mixture into the prepared baking dish & bake for 1 hour.
5. FOR THE CANDIED LEMON SLICES: Meanwhile, cut the 2 lemons crosswise into 1/8-inch slices & remove the seeds.
6. In a covered pan, boil the sugar with the water for 5 minutes, then remove the cover & boil rapidly until syrup reaches the soft-ball stage (236 degrees F), then remove the pan from the heat.
7. Dip lemon slices in the syrup & put them on a baking sheet to dry until ready to use.
8. As soon as the pone is done, transfer the entire pone square to a rack to cool.
9. When cooled, cut into 12 bars & top each with a candied lemon slice.
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