Dessertsbonappetit4.9
Sweet Potato Pone
If sweet potato pie shed its crust and took a trip to the tropics, you'll end up with this delightfully spiced sweet potato pone.
👤 Brigid Washington📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 350°. Melt 2 Tbsp. butter in a medium cast-iron skillet over medium heat, swirling butter to coat skillet; set aside.
2
Beat brown sugar, oil, and remaining 4 Tbsp. butter in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until combined, about ⏱️ 2 minutes. Add egg and beat until mixture is pale brown and fluffy, about ⏱️ 1 minute. Add lime zest, lime juice, orange zest, ginger, cinnamon, nutmeg, and salt and beat to combine, about ⏱️ 1 minute (mixture may look curdled, which is fine). Reduce speed to low and add sweet potatoes, coconut milk, rum, bitters, vanilla, and ½ cup coconut flakes. Mix until well combined, about ⏱️ 2 minutes. Scrape batter into reserved skillet and top with remaining ½ cup coconut flakes.
(packed; 200 g) dark brown sugar1 cuplarge egg, room temperature1(60 g) unsweetened coconut flakes, divided1 cup
3
Bake pone until golden brown, bubbling around the edges, and the center doesn’t jiggle when you gently shake the pan, 50–⏱️ 60 minutes. Let pone cool in skillet ⏱️ 10 minutes.
4
Using a large spoon, scoop pone onto small plates and serve with vanilla ice cream if desired.
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