Name: Southern Sweet Potato Pone
Ingredients: 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)

Ingredients

Scale

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

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.