The City Magazine Since 1975

Sweet Potato Pone

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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.