SWEET POTATO PONE (CAJUN)
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!
Provided by Sydney Mike
Categories Dessert
Time 1h25m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE PONE: Preheat the oven to 325 degrees F, then butter a 9"x9"x2" baking dish.
- In a mixing bowl, with a hand-held mixer, cream the sugar & butter, then gradually beat in the molasses & orange juice.
- 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.
- Add the grated sweet potatoes & mix well, then smooth this mixture into the prepared baking dish & bake for 1 hour.
- FOR THE CANDIED LEMON SLICES: Meanwhile, cut the 2 lemons crosswise into 1/8-inch slices & remove the seeds.
- 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.
- Dip lemon slices in the syrup & put them on a baking sheet to dry until ready to use.
- As soon as the pone is done, transfer the entire pone square to a rack to cool.
- When cooled, cut into 12 bars & top each with a candied lemon slice.
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Mustfa Sentu
[email protected]I love this pone! It's so easy to make and it's always a hit.
Zeeshan Ahmad
[email protected]This pone is a delicious and unique dish that's perfect for a special occasion.
Estella Gravitt
[email protected]Don't waste your time with this recipe. It's not worth it.
Aakash Bhai
[email protected]This recipe is a waste of time and ingredients. The pone was inedible, and I had to throw it away.
Abid Ishaq
[email protected]I followed the recipe exactly, but my pone didn't turn out right. It was too dense and gummy, and the crust was soggy.
Real Stories & Truth
[email protected]I'm not sure what I was expecting, but this pone was not it. It was bland and dry, and the Cajun spices were overpowering.
Jeremy Dela Serna
[email protected]This pone is a great way to use up leftover sweet potatoes. It's also a great dish to take to potlucks or picnics.
Raju Magar
[email protected]I love the crispy crust and the tender interior of this pone. The sweet potatoes and Cajun spices are a perfect combination.
Chidi Godwin
[email protected]This pone is so easy to make, and it's always a crowd-pleaser. I love serving it with a dollop of sour cream or butter.
Lamin Darboe
[email protected]I've never had sweet potato pone before, but I'm glad I tried this recipe. It's a delicious and unique dish that I'll definitely be making again.
Memers Ram
[email protected]This is a great recipe for a budget-friendly meal. The ingredients are all very affordable, and the pone can be easily doubled or tripled to feed a crowd.
Chaminda silva
[email protected]I'm not a huge fan of sweet potatoes, but I really enjoyed this pone. The Cajun spices really balance out the sweetness of the potatoes.
Seun Adejugbe
[email protected]This pone is the perfect comfort food. It's warm, hearty, and filling, and the sweet and spicy flavors are simply irresistible.
Jerry Lewis
[email protected]I made this pone for a potluck, and it was a huge success. Everyone loved the unique flavor and the crispy crust.
Faisal Saggar
[email protected]This is a great recipe for a quick and easy weeknight meal. The sweet potatoes add a nice sweetness to the pone, and the Cajun spices give it a nice kick.
Shermya Charles
[email protected]I've made this pone several times now, and it's always a hit. My family loves the sweet and spicy flavor, and I love how easy it is to make.
Joy Benjamin
[email protected]This sweet potato pone is a delightful blend of flavors and textures. The crispy crust and tender interior are perfectly complemented by the sweet potatoes and the Cajun spices.