Name: Sweet potato pone
Eaten in: Caribbean, South of United States
I was on a sweet potato roll! After the pudding and the cake, I decided to make sweet potatoes a third way, as a dessert still. I had come across a “pone” recipe in one of my cookbooks. It looked fairly similar to the pudding recipe, with some additional ingredients. I secretly wished it was a faster way to get a dish that resembled the boniatillo cake I was raving about in an earlier post. However, I ended up disappointed. Although the pone had a light, whimsical texture, it did not taste like a dessert I would crave, it wasn’t sweet enough, did not make my taste buds leap from joy nor made me want to close my eyes to make a bite last longer. Nevertheless, it is an original way to end a meal and I would make it again, adding more sugar this time. I would definitely add a garnish too, try whipped cream or shredded coconut.
Sweet potato pone
Print recipe| Serves | 6-8 |
| Prep time | 10 minutes |
| Cook time | 50 minutes |
| Total time | 1 hour |
| Meal type | Dessert |
| Region | South American |
Ingredients
- 2lb sweet potatoes, peeled and sliced
- 2 tablespoons brown sugar (Or more if you'd like a sweeter dessert)
- 2oz butter (60 g)
- 1/4 cup orange juice (60ml)
- 2 Large eggs, separated
- 1/2 cup dark rum (125ml)
- 1/4 teaspoon salt
Directions
| 1. | Cook the sweet potatoes in boiling water for 20 minutes until tender. Drain and mash the potatoes with the brown sugar and butter. Stir in the orange juice. Lightly beat the egg yolks and add them to the sweet potato mixture along with the rum. |
| 2. | Preheat the oven to 350°F. Grease a pie plate or baking dish and set it aside |
| 3. | Beat the egg whites with the salt until firm. Gently fold the egg whites into the potato mixture. Pour into the prepared dish and bake for 30 minutes until a knife inserted in the center comes out clean. |
Note
Adapted from: Authentic recipes from Jamaica by John DeMers
