Yield
10 to 12 servings

John makes a sweet potato casserole, chills it, then cuts it into pones that he then bakes. He acknowledges his creative license in the loose application of the traditional term "pone."

How to Make It

Step 1

Peel potatoes, and cut into 1/8-inch-thick slices; set aside.

Step 2

Melt butter in a skillet; add onion, and saute until tender. Remove onion from skillet, reserving drippings.

Step 3

Sprinkle sweet potatoes with 1 tablespoon salt. Cook in batches in skillet until browned and almost tender, turning once. Place potatoes in a greased 13- x 9-inch baking dish.

Step 4

Combine whipping cream, egg yolks, and eggs in a large bowl; stir in 2 teaspoons salt and next 7 ingredients. Pour over potatoes. Place dish in a shallow roasting pan; add hot water to pan to depth of 1 inch.

Step 5

Bake at 350° for 45 minutes. Remove dish from water; cool. Chill 8 hours.

Step 6

Remove from dish, and cut into desired shapes. Place on a lightly greased baking sheet.

Step 7

Bake at 400° for 12 minutes or until thoroughly heated.

Step 8

*A pinch of ground nutmeg and 1/4 teaspoon ground cinnamon may be substituted.

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