📝 About This Recipe
A cornerstone of Cajun and Creole heritage, this Sweet Potato Pone is a dense, spiced, and deeply caramelized delight that blurs the line between a side dish and a rustic dessert. Unlike a fluffy soufflé, a true 'pone' is slow-baked until the edges are chewy and the center is rich with the warmth of ginger, cloves, and dark cane syrup. It is a soulful celebration of the harvest, offering a complex sweetness that has graced Louisiana Sunday tables for generations.
🥗 Ingredients
The Sweet Potato Base
- 4 cups Sweet Potatoes (peeled and finely grated (about 2.5 lbs))
- 1/2 cup Unsalted Butter (melted and slightly cooled)
- 3 pieces Large Eggs (beaten, at room temperature)
Sweeteners and Aromatics
- 1/2 cup Dark Cane Syrup (Steen’s brand is preferred for authenticity)
- 1/2 cup Light Brown Sugar (packed)
- 1/2 cup Whole Milk (can substitute with evaporated milk for richness)
- 1 tablespoon Orange Zest (freshly grated)
- 1 teaspoon Vanilla Extract (pure extract)
The Spice Blend
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger (provides a signature Cajun bite)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/8 teaspoon Ground Cloves
- 1/2 teaspoon Kosher Salt
- 1/8 teaspoon Black Pepper (a pinch to enhance the spices)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x9 inch square baking dish or a 10-inch heavy cast-iron skillet with butter.
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2
Peel the sweet potatoes and grate them using the fine holes of a box grater. This is the traditional method; the texture should be slightly coarse but fine enough to soften during the long bake.
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3
In a large mixing bowl, whisk together the melted butter, dark cane syrup, and light brown sugar until the sugar has mostly dissolved.
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4
Add the beaten eggs to the sugar mixture one at a time, whisking vigorously after each addition to ensure a smooth emulsion.
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5
Stir in the whole milk, orange zest, and vanilla extract until well combined.
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6
In a small separate bowl, sift together the cinnamon, ginger, nutmeg, cloves, salt, and black pepper.
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7
Gradually whisk the spice blend into the liquid ingredients, ensuring there are no spice clumps.
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8
Fold the finely grated sweet potatoes into the liquid mixture. Use a sturdy spatula to ensure every strand of potato is thoroughly coated.
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9
Pour the mixture into your prepared baking dish or skillet, smoothing the top with the back of a spoon.
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10
Place the dish on the center rack of the oven and bake for 30 minutes. At this point, carefully stir the mixture, pulling the darkened edges into the center to ensure even caramelization.
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11
Smooth the top again and bake for another 40 to 45 minutes. The pone is done when the edges are dark golden brown and the center is set but still slightly moist to the touch.
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12
Remove from the oven and allow the pone to rest for at least 20 minutes before slicing. This resting period is crucial as it allows the starches to set into the signature dense texture.
💡 Chef's Tips
For the most authentic flavor, use Steen's Cane Syrup; its deep, slightly smoky profile is irreplaceable in Creole cooking. Do not use a food processor to shred the potatoes if possible; the hand-grated texture creates the perfect 'chew' that defines a true pone. If the top is browning too quickly before the center is set, loosely tent the dish with aluminum foil for the last 15 minutes. This dish actually tastes better the next day after the spices have fully bloomed, making it an excellent make-ahead side. You can add 1/2 cup of chopped pecans to the batter if you prefer a bit of crunch in your texture.
🍽️ Serving Suggestions
Serve warm as a side dish alongside a salty, glazed baked ham or roasted turkey. Pair with a glass of spiced apple cider or a robust chicory coffee for a late-afternoon treat. Top with a dollop of bourbon-infused whipped cream to transform it into a rustic dessert. Serve alongside savory Cajun boudin or cracklins for a classic sweet-and-salty Bayou pairing. Leftovers are delicious when sliced and lightly fried in a pan with a little butter for breakfast.