SWEET POTATO PONE — The Kitchen Scholar

Jan 27

Jan 27 SWEET POTATO PONE

The Kitchen Scholar

Vegetables

SOURCE: LEAH CHASE. THE DOOKY CHASE COOKBOOK.

Ingredients

1/2 cup/120 grams unsalted butter

3 cups/600 grams sugar

6 large eggs

1 cup/240 mL evaporated milk

1 cup/240 mL water

1 teaspoon/4 grams ground cinnamon, preferably Ceylon cinnamon

1/2 teaspoon/1 gram ground allspice

1 tablespoon/15 mL pure vanilla extract

2 pounds/900 grams sweet potatoes, peeled and grated

Grated nutmeg

Specific Equipment

Large bowl

Wire whisk

Lightly buttered glass baking dish

Serves 6 to 8

Instructions

1. Preheat oven to 300°F/150°C.

2. Beat the butter and sugar in a large bowl with a wire whisk until smooth and fluffy. Beat in the eggs, one by one, until well-blended. Stir in the evaporated milk and water until the mixture is smooth and well-blended. Stir in the cinnamon, allspice, vanilla, and sweet potatoes.

3. Pour the sweet potato mixture into a lightly buttered glass baking dish. Bake for 1 hour or until a toothpick or a skewer comes out clean when pricked at the center.