Ingredients:

  • 4 large Sweet Potatoes (Yams), peeled, scrubbed, and baked until tender (Approx. 4 cups puree)
  • 1/2 cup Unsalted Butter, melted and slightly cooled
  • 1 cup Light Brown Sugar, packed
  • 1/4 cup Molasses
  • 3 large Eggs, beaten slightly
  • 1 cup Evaporated Milk (full-fat is best)
  • 2 tbsp All-Purpose Flour (optional)
  • 1 tsp Pure Vanilla Extract
  • 1/2 tsp Fine Sea Salt
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Freshly Grated Nutmeg
  • 1/4 tsp Ground Cloves

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease and lightly flour a 9x13 inch baking dish.
  2. Prick the peeled sweet potatoes several times with a fork. Place on a baking sheet and roast until fork-tender and slightly dry (approximately 45 minutes).
  3. Scoop the flesh out and mash thoroughly, ensuring no lumps remain. Measure out 4 cups of the puree. Discard any excess. Reduce the oven temperature to 350°F (175°C).
  4. In a large bowl, whisk together the melted butter, brown sugar, and molasses until smooth and well-combined.
  5. Whisk in the cinnamon, ginger, nutmeg, cloves, and sea salt. Mix thoroughly to bloom the spices in the warm fat.
  6. Add the 4 cups of sweet potato puree and the all-purpose flour (if using) to the mixture. Stir until fully blended.
  7. Whisk the evaporated milk, vanilla extract, and beaten eggs into the mixture until just combined. Do not overmix.
  8. Pour the mixture evenly into the prepared baking dish.
  9. Bake for 65–75 minutes in the preheated 350°F (175°C) oven. The Pone is done when the edges are set and lightly browned, and a skewer inserted near the center comes out clean.
  10. Remove from the oven and allow to cool on a wire rack for at least 30 minutes before serving. This cooling time is essential for the Pone to set properly.