Jamaican Sweet Potato Pone Recipes

Steps:

• Preheat the oven to 350°F.
• Cook the sweet potato slices in boiling water for 20 minutes or until tender.
• Drain and mash with the brown sugar and butter.
• Stir in the orange juice.
• Lightly beat the egg yolks and add them to the mixture with the rum.
• Grease a pie plate.
• Beat the egg whites with the salt until stiff, but not dry.
• Gently fold the egg whites into the potato mix.
• Pour into the prpared pie plate.
• Bake for 30 minutes or until a knife inserted in the cener comes out clean.

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-inch square baking dish with nonstick cooking spray.
• Whisk together the butter with the brown sugar and molasses in a bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Stir in the salt, spices, orange zest and juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.
• Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until bubbling and starting to brown on the edges, another 10 minutes. Remove from the oven and allow to cool to room temperature. Serve chilled or at room temperature with the Eggnog Whipped Cream.
• Add the whipping cream, confectioners' sugar and nutmeg to the chilled bowl of a stand mixer fitted with the whisk attachment (or a chilled large bowl if using a hand mixer) and whisk on high speed until soft peaks form, about 2 minutes. Fold in the eggnog.

Steps:

• Preheat the oven to 350˚ F. Lightly spray a 9-inch square baking dish with cooking spray.
• Whisk together the melted butter, brown sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, cinnamon, ginger, nutmeg, orange zest and orange juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.
• Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until caramelized on top, another 10 minutes. Let cool to room temperature, about 30 minutes.
• To make the whipped cream topping: beat 1 cup heavy cream and 3 tablespoons confectioners' sugar in a chilled bowl with a mixer on high speed until stiff peaks form, about 2 minutes.

Steps:

• Preheat oven to 375°F.
• Cook the potatoes unpeeled until tender throughout.
• Let cool.
• Peel and mash the potatoes, then stir in melted butter.
• In a bowl, beat the eggs, add sugar and beat thoroughly.
• Add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest.
• Beat until well blended.
• Stir into mashed sweet potatoes, then mix until well blended.
• Place the mixture into a buttered 1-1/2 quart baking dish.
• Optionally, you may sprinkle the top of the pone with additional brown sugar.
• Cover with foil and bake for 50 minutes ; uncover, then bake for 10 minutes.
• Allow the pone to cool completely before serving.

Steps:

• 1. Preheat oven to 350°F
• 2. Mix grated potato, yam, flour, raisins and baking powder.
• 3. Mix evaporated milk, coconut milk, sugar, vanilla, nutmeg, salt, sherry, rum and butter.
• 4. Pour milk mixture into potato mixture and beat until smooth.
• 5. Pour into a greased 9-inch pan.
• 6. Rest mixture about half hour.
• 7. Bake at 350°F about 1 to 1 1/2 hours until centre is set.