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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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John makes a sweet potato casserole, chills it, then cuts it into pones that he then bakes. He acknowledges his creative license in the loose application of the traditional term pone. Ingredients:
7 sweet potatoes |
2 tablespoons butter or margarine |
1 onion, chopped |
1 tablespoon salt |
3 cups whipping cream |
6 egg yolks |
2 large eggs |
2 teaspoons salt |
1/2 teaspoon cracked pepper |
3 tablespoons grated orange rind |
1 teaspoon grated lemon rind |
1/2 teaspoon ground ginger |
1/2 teaspoon chinese five spice |
1/2 cup chopped walnuts |
1 tablespoon chopped fresh or 1 teaspoon rubbed sage |
Directions:
1. Peel potatoes, and cut into 1/8-inch-thick slices; set aside.
2. Melt butter in a skillet; add onion, and saute until tender. Remove onion from skillet, reserving drippings.
3. Sprinkle sweet potatoes with 1 tablespoon salt. Cook in batches in skillet until browned and almost tender, turning once. Place potatoes in a greased 13- x 9-inch baking dish.
4. Combine whipping cream, egg yolks, and eggs in a large bowl; stir in 2 teaspoons salt and next 7 ingredients. Pour over potatoes. Place dish in a shallow roasting pan; add hot water to pan to depth of 1 inch.
5. Bake at 350° for 45 minutes. Remove dish from water; cool. Chill 8 hours.
6. Remove from dish, and cut into desired shapes. Place on a lightly greased baking sheet.
7. Bake at 400° for 12 minutes or until thoroughly heated.
8. *A pinch of ground nutmeg and 1/4 teaspoon ground cinnamon may be substituted.
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