COOKING Note:

Sweet potato pone bakes low and slow to develop its signature caramelized crust and custard-like center. Do not increase the heat—this dessert needs time for the sugars to melt, deepen, and thicken into that classic Southern texture.

Serving Suggestions:

Serve as a side dish with holiday ham, turkey, or roast chicken.
Enjoy warm as a dessert with vanilla ice cream or whipped cream.
Drizzle with maple syrup, honey, or caramel for added sweetness.
Pair with coffee or spiced tea for a cozy evening treat.
Serve alongside Southern classics like collard greens, cornbread, and fried chicken.

Tips:

Use firm, orange-fleshed sweet potatoes for the best flavor and color.
Grate finely to achieve the true pone texture—avoid large pieces.
Let the mixture rest 10 minutes before baking to deepen the flavor.
Cover with foil if the top browns too quickly.
Cool fully before slicing for clean, even squares.

Prep Time: 20 minutes

Cooking Time: 55–65 minutes

Total Time: 1 hour 20 minutes

Nutritional Information (approx. per serving):

Calories: 310
Protein: 4g
Sodium: 180mg
Carbohydrates: 52g
Fat: 12g
Fiber: 4g
Sugar: 35g

FAQs

1. What is the difference between Sweet Potato Pone and Sweet Potato Pie?

Pone is grated and baked like a casserole—firmer and more textured. Pie is smooth and creamy inside a crust.

2. Can I make Sweet Potato Pone ahead of time?

Yes! It keeps 3–4 days refrigerated and reheats beautifully.

3. Can I freeze it?

Absolutely. Wrap tightly and freeze for up to 3 months. Thaw overnight.

4. Why grate instead of mash?

The grated texture is essential—mashing makes it too soft and more like pie filling.

5. Can I reduce the sugar?

Yes, reduce up to ⅓ without affecting texture, though sweetness helps caramelization.

Conclusion

Southern Sweet Potato Pone is a timeless, comforting dish that beautifully represents the heart of Southern cooking. With its caramelized edges, warm spices, and tender custard-like interior, it brings nostalgia and rich flavor in every bite. Whether served as a holiday side, a dessert, or a simple weeknight treat, Sweet Potato Pone remains a treasured recipe passed down through generations. Once you make it homemade—fresh, warm, and perfectly spiced—it will earn a permanent place on your table.

4 cups grated sweet potatoes (about 3–4 medium sweet potatoes)
1 cup brown sugar
½ cup granulated sugar
½ cup melted butter
1 cup evaporated milk (or whole milk)
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon vanilla extract
½ teaspoon salt

2 tablespoons molasses or dark corn syrup (optional but traditional)

Instructions

Step 1: Prepare the Sweet Potatoes

Wash, peel, and finely grate the sweet potatoes using the small holes of a box grater. Grating instead of mashing is essential—the classic pone texture comes from the grated strands.

Step 2: Mix the Dry Ingredients

In a large bowl, combine grated sweet potatoes with brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Toss well so the sweet potatoes begin absorbing the sugar and spices.

Step 3: Add the Wet Ingredients

Stir in the melted butter, evaporated milk, eggs, vanilla, and molasses. Mix thoroughly until the mixture becomes thick, slightly pourable, and well blended.

Step 4: Prepare the Baking Dish

Preheat the oven to 350°F (175°C).
Grease a baking dish (8×11-inch or similar) with butter to prevent sticking and help the edges caramelize.

Step 5: Fill and Bake

Pour the sweet potato mixture into the baking dish and smooth the top.
Bake for 50–65 minutes, or until the edges are caramelized, the center is set, and the top is golden brown.
The pone should be firm yet tender, with a pudding-like consistency inside.

Step 6: Cool and Serve

Allow the Sweet Potato Pone to cool for at least 15–20 minutes before slicing.
Serve warm, room temperature, or chilled—each way has its own charm.

Notes

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