Ingredients:

  • 4 large Sweet Potatoes (approx. 900g), peeled and finely grated
  • 1/2 cup (1 stick) Unsalted Butter, melted
  • 1 cup Whole Milk
  • 2 Large Eggs, lightly beaten
  • 1 cup packed Dark Brown Sugar
  • 1/3 cup Dark Molasses or Cane Syrup
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons All-Purpose Flour
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Freshly Grated Nutmeg
  • 1/2 teaspoon fine sea Salt
  • 1 teaspoon Baking Powder
  • 1 cup sifted Powdered Sugar (for optional glaze)
  • 2 tablespoons Milk or Heavy Cream (for optional glaze)
  • 1 tablespoon Dark Molasses (for optional glaze)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and lightly flour a 9x9 inch square baking dish. Peel the sweet potatoes and grate them finely. Using a clean kitchen towel, squeeze out any major excess moisture from the grated potatoes.
  2. In a large mixing bowl, whisk together the melted butter, whole milk, beaten eggs, brown sugar, molasses, and vanilla extract until smooth.
  3. In a separate medium bowl, whisk together the all-purpose flour, cinnamon, ginger, nutmeg, salt, and baking powder. This ensures all spices and leavening agents are evenly distributed.
  4. Gradually add the dry mixture to the wet mixture, whisking just until combined. Then, use a rubber spatula to fold in the grated sweet potatoes until they are evenly distributed throughout the batter. Do not overmix.
  5. Pour the pone mixture into the prepared dish. Bake for 55 to 65 minutes. The pone is done when the edges are set and a toothpick inserted into the center comes out mostly clean, perhaps with a few moist crumbs attached. Allow the pone to cool in the pan for at least 30 minutes before slicing to allow it to set fully.
  6. Optional Glaze: Whisk together the powdered sugar, milk/cream, and molasses until smooth. Drizzle the glaze generously over the cooled pone before serving.