A good Sweet potato pone is coveted across the South. Recipes for the grated sweet potato pudding vary in many ways according to the cook’s means of ingredients and even their location in the South. In Louisiana, the Creole version may even contain a good deal of black pepper. You will run out of fingers if trying to count the different methods of this delicious Iconic Southern recipe.
Now most of y’all know I enjoy Southern recipes and I just thought you might enjoy a good reliable McCall’s recipe for a Southern Sweet Potato Pone. I hope you enjoy it as much as our family has over the years.
1973 McCall’s Sweet Potato Pone recipe
- 2 1/2 lb sweet potatoes or yams
- 1/4 cup melted butter or margarine
- 2 eggs
- 1/4 cup light brown sugar, firmly packed
- 1/2 cup milk
- 1/4 cup light molasses
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- Wash potatoes. Place in kettle; cover with water. Bring to boiling; simmer,covered, 30 minutes, or until tender.
- Drain; let cool just until they are easy to handle. Peel and mashed potatoes; stir in butter.
- Preheat oven to 375F. In a bowl, beat eggs; add sugar and beat thoroughly.
- Add milk, molasses, salt, cinnamon, nutmeg,and cloves, beat until well blended. Stir into mashed potatoes until well blended. Turn into buttered, 1 1/2 quart casserole.
- Bake, covered, 50 to 60 minutes, or until heated through. Makes 6 to 8 servings.
Note: Instead of fresh potatoes, you may use 2 cans (17-oz size) sweet potatoes or yams, drained and mashed. Proceed as in Step 3.
©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.