Sweet potato pone (casserole)

This makes a great side to grilled meats, barbecue, and the like. Modified from a recipe in Bill Neal’s great cookbook “Southern Cooking.”

1/2 stick butter at room temperature
2/3c light brown sugar
2 eggs
zest and juice of 1 orange
zest of 1 lemon
1/2 tsp powdered ginger
1/4 tsp ground cinnamon
1/2 tsp ground white pepper (or use black pepper)
1 tsp salt
1 to 1-1/2 lb sweet potatoes (2 medium)
additional butter
Optional: chopped toasted walnuts, about 1/3 c

Beat the butter and sugar together until light and fluffy. Beat in the eggs, orange zest and juice, lemon zest, spices/pepper/salt. Set aside.

Peel the sweet potatoes and grate coarsely. Mix well with the above, adding the optional walnuts at this time.

Place a your baking pan in the oven. The exact size does not matter, but it should be close to 8 inch square. Set the over for 375 degrees. When te oven comes to temperature, remove the pan and add a couple of TB additional butter. Swirl around to coat the bottom and sides of the pan, then add the potato mixture and spread out to fill the pan. Return to the oven and bake for about 40 minutes, until it is set and the top is slightly browned. Remove from oven and cool for 15 minutes before serving.

Explore posts in the same categories: Sides, Vegetables/potatoes/rice, Vegetarian

One Comment on “Sweet potato pone (casserole)”


  1. Most people eat pone as a desert but I find it is also a great side with dinner particularly around the holidays.very good recipe


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