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Sweet potato pone

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)

Low fat 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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