Sweet Potato Pone
- 2 1/2 lbs. sweet potatoes
- 1/4 cup softened butter, plus more for cooking
- 3/4 cup brown sugar
- 1/4 tsp. cinnamon
- 1 cup freshly squeezed orange juice
- Zest of 1 orange
- Zest of 1 lemon
- 3/4 tsp. salt
- 1/4 tsp. white pepper
- 1/4 tsp. ground ginger
Preheat oven to 400°F. Peel and grate sweet potatoes. Cream softened butter and brown sugar in a bowl. Add cinnamon, orange juice, zest, salt, pepper, and ginger and stir to combine. Fold in potatoes. Heat a nonstick skillet to medium high and swirl butter to quickly coat pan. Butter should bubble but not brown. Pack sweet potato mixture into skillet in an even layer and cook until hot around edges, about two minutes. Place skillet in oven. After 15 minutes, reduce heat to 350°F and cook for 45 minutes. Do not allow cake to brown.
Test with a thin knife. If it slices smoothly, pone is done. Let cool 10 minutes. Invert onto a cutting board and slice like a pizza. Don’t worry if cake sticks a little to the pan—use a spatula to scrape it off and place on pone.
Comments
According to the chef, you can absolutely freeze the pone, but as with most frozen foods, the flavors might not be as robust.
Just put this in the oven and I think you guys have some steps missing. The butter and sugar should be creamed first-they won't cream with a cup of juice mixed in. And there is no mention of when to add the salt, pepper and ginger.
Think this would freeze well? We're expecting baby #1 right around Thanksgiving and we're trying to do our cooking early and freezing as much as we can.
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