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Sweet Potato Pone

Sweet Potato Pone

  • Prep

    20 m
  • Cook

    1 h 50 m
  • Ready In

    2 h 10 m
Great Chef

Great Chef

This recipe comes from my great great aunt Truly Jackson Williams from Tallula, Louisiana who was Papa Hollis' sister.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter or oil.
  2. Place the sweet potato chunks into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
  3. Mash the potatoes with a potato masher. Add the brown sugar, butter, condensed milk, vanilla extract, cinnamon, and salt to the mashed potato; beat with a wire whisk until fluffy. Crack the eggs into the bowl and continue whisking until the mixture is light in color; pour into the prepared dish.
  4. Bake in the preheated oven until golden brown, about 90 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

cactusflower
19

cactusflower

5/25/2009

I am an old Kentucky gal who hs been making sweet potatoes like this for over 50 years and so has my family. It tis delicious and easy to do. Thanksgiving would not be Thanksgiving without it. A large sweet potatoe weighs about apound or little over.

mommyX3
8

mommyX3

11/24/2009

I made this the first time 3 yrs ago for Thanksgiving and now it is requested every year for both Thanksgiving and Christmas!!! Just as a warning, using canned yams works, but it doesn;t taste the same or have the same texture.

erin
5

erin

11/7/2011

As written, this recipe is absolutely delicious. Just be aware that it isn't the prettiest dish. It is more pudding like than bread like (which is what I originally expected) and the caramelized sugar made me think the dish was very burnt. Still, anyone who has tried it has raved. I make it as written for Thanksgiving, but I have tried cutting back the butter and sugar when I make it at other times. This is what I have learned: Half the butter gets you closer to the bread consistency, tastes pretty good, and doesn't ooze butter. On the downside, you can of course taste the missing butter. Half the brown sugar with all the butter tastes like butter. I do not recommend it. Half the butter and half the brown sugar gets you the more bread like consistency and doesn't ooze butter, but is definitely much more bland.

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