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
Peel potatoes, and cut into 1/8-inch-thick slices; set aside.
Melt butter in a skillet; add onion, and saute until tender. Remove onion from skillet, reserving drippings.
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.
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.
Bake at 350° for 45 minutes. Remove dish from water; cool. Chill 8 hours.
Remove from dish, and cut into desired shapes. Place on a lightly greased baking sheet.
Bake at 400° for 12 minutes or until thoroughly heated.
*A pinch of ground nutmeg and 1/4 teaspoon ground cinnamon may be substituted.