Jazz Fest Sweet Potato Pone Recipes

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:

• Into a hurricane glass with ice, combine all the ingredients. Stir and garnish with a cherry.

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.
• 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:

• FOR THE PONE: Preheat the oven to 325 degrees F, then butter a 9"x9"x2" baking dish.
• In a mixing bowl, with a hand-held mixer, cream the sugar & butter, then gradually beat in the molasses & orange juice.
• In another container, from the 1 lemon, mince the zest & set it aside while removing & discarding the white pith from the lemon. After that, seed the lemon & chop the pulp fine, before adding this pulp to the sugar/butter mixture, along with the orange zest, eggs, seasonings & brandy, mixing well to combine.
• Add the grated sweet potatoes & mix well, then smooth this mixture into the prepared baking dish & bake for 1 hour.
• FOR THE CANDIED LEMON SLICES: Meanwhile, cut the 2 lemons crosswise into 1/8-inch slices & remove the seeds.
• In a covered pan, boil the sugar with the water for 5 minutes, then remove the cover & boil rapidly until syrup reaches the soft-ball stage (236 degrees F), then remove the pan from the heat.
• Dip lemon slices in the syrup & put them on a baking sheet to dry until ready to use.
• As soon as the pone is done, transfer the entire pone square to a rack to cool.
• When cooled, cut into 12 bars & top each with a candied lemon slice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter or oil.
• 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.
• 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.
• Bake in the preheated oven until golden brown, about 90 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, combine sweet potatoes, sugar, corn syrup, butter and orange zest. In another bowl, combine flour, nutmeg and cinnamon. Add to sweet potato mixture; mix well. Transfer to a greased 13x9-in. baking dish. Bake until potatoes are bubbly and golden brown, 55-60 minutes. Let stand 10 minutes before serving.,

Steps:

• In a 3-quart saucepan, combine all ingredients and simmer slowly, stirring constantly, for 10 minutes.
• Pour into well-greased 9-inch baking pan.
• Bake at 325F for 30 minutes, stirring up every 5 minutes for the first 20 minutes.
• Smooth down the top and allow to brown.
• Cut into squares and serve either hot or cold.

Steps:

• Heat the oven to 375 degrees. Lightly grease two 15-ounce au gratin pans or one 8-by-8-inch (or other similar size) baking dish with 2 teaspoons butter and set on a baking sheet.
• Peel and core the apple, then shred the apple using a box grater. Quickly pile the shreds in the center of a clean kitchen towel and squeeze them over the sink to remove excess water. Transfer to a large bowl along with the lemon juice and toss to coat. Add the sweet potatoes, evaporated milk, brown sugar, flour, egg, vanilla, cinnamon, salt and the remaining 2 tablespoons melted butter. Stir until thoroughly combined.
• Divide the mixture between the au gratin pans and bake for 30 to 35 minutes, or transfer to the 8-by-8-inch baking dish and bake for 55 to 60 minutes, until the pone is slightly puffed, golden brown at the edges and set just enough that it doesn't jiggle when you shake the pan. Let cool in the pan for 5 to 10 minutes, then serve warm with ice cream.