Sweet potato pone
5
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
You've probably heard of corn pone, but did you know it can also be made with other vegetables? May we offer to you sweet potato one, made a bit lighter and less starchy because we replaced half of the sweet potatoes with butternut squash puree. This sweet dish is usually served for dessert, but it would also be great paired with grilled sausages or roast pork or chicken.
Ingredients
Cooking spray
3 spray(s)
2% evaporated milk
12 fl oz
Packed light brown sugar
⅓ cup(s)
Egg
1 item(s), large, lightly beaten
Ground cinnamon
1 tsp
Kosher salt
½ tsp
Ground ginger
¼ tsp
Uncooked sweet potato
½ pound(s), peeled and shredded (about 2 cups)
Uncooked pumpkin (sugar or sweet pumpkin)
½ pound(s), or butternut squash, peeled and shredded (about 2 cups)
All-purpose flour
¼ cup(s)
Freshly grated nutmeg
¼ tsp, for sprinkling
Instructions
1
Preheat oven to 350°F. Coat eight 4-oz ramekins or 9-inch square baking pan with nonstick spray. In large bowl, whisk milk, sugar, egg, cinnamon, salt, and ginger. Stir in sweet potatoes and calabaza. Sprinkle flour on top and fold to blend. Spread batter evenly in ramekins or baking dish and grate nutmeg over top. Bake until pone is puffed, golden, and cooked through, about 35 minutes in ramekins or 45 minutes to 1 hour in baking dish.
2
Serving size: 1⁄4 cup
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