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Sweet Potato Pones

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."


  • 7 sweet potatoes
  • 2 tablespoons butter or margarine
  • 1 onion, chopped
  • 1 tablespoon salt
  • 3 cups whipping cream
  • 6 egg yolks
  • 2 large eggs
  • 2 teaspoons salt
  • 1/2 teaspoon cracked pepper
  • 3 tablespoons grated orange rind
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon Chinese five spice*
  • 1/2 cup chopped walnuts
  • 1 tablespoon chopped fresh or 1 teaspoon rubbed sage

How to Make It

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

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

  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.

  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.

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

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

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

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