Jazz Fest Sweet Potato Pone
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!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
side dish
vegetables
bake
beverage
spring
creamy
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup butter melted
- 2 ea eggs
- 1 1/2 teaspoon vanilla extract
- 1/4 cup light molasses
- 2 1/2 pounds sweet potato
- 1/4 cup dark brown sugar firmly packed
- 1/8 teaspoon cloves
- 1 teaspoon orange zest grated, (do not include the white pith, which is bitter)
- Carbohydrate 55.00041734375 g
- Cholesterol 91.2420833333334 mg
- Fat 9.58957848958333 g
- Fiber 6.02074061904351 g
- Protein 5.3703565625 g
- Saturated Fat 5.50518728125 g
- Serving Size 1 1 Serving (239g)
- Sodium 189.039911458333 mg
- Sugar 48.9796767247065 g
- Trans Fat 0.861504067708331 g
- Calories 323 calories
1. Preheat oven to 375F. 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. Optionally, you may sprinkle the top of the pone with additional brown sugar. 9. Cover with foil and bake for 50 minutes; uncover, then bake for 10 minutes. Allow the pone to cool completely before serving.
