While researching this subject, I checked the American Heritage Dictionary which says, “The word pone, usually in the compound cornpone, is now used mainly in the South, where it means cakes of cornbread baked on a griddle or in hot ashes—as the Native Americans originally cooked it.”
Since that definition did not fit the Sweet Potato Pones I have eaten, I looked further and found a little more information at Infoplease:
Pronunciation: (pôn), [key]
—n. South Midland and Southern U.S.
1. Also called pone' bread". a baked or fried bread usually made of cornmeal.
2. a loaf or oval-shaped cake of any type of bread, esp. corn bread.
The problem is, no source that I consulted (and there were hundreds with information on Sweet Potato Pone) gave a definition that even comes close to the versions of Sweet Potato Pone that I have been testing. Sweet Potato Pone is definitely not a bread, nor is it made from corn. It is, in simple terms, a baked pudding.
I guess the reason that Sweet Potato Pone is called a Pone will have to remain a mystery! Preparation of the dish, however, doesn’t need to be a mystery, since I am including two of my favorite streamlined recipes for Sweet Potato Pone.
The traditional recipe includes molasses, which was used extensively as a sweetener on the plantations. The second recipe does not use molasses, and makes a milder flavored Pone. Both are delicious and go together very quickly, especially if you use the food processor to grate the sweet potatoes.
Traditional Sweet Potato Pone
8 Servings
2 eggs
1/2 cup brown sugar
1/4 cup molasses
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 cup milk
Zest of 1 orange
1 medium, sweet potato, about 12 ounces
Mix the eggs, brown sugar, molasses, butter, salt, cinnamon, and nutmeg until smooth; add the milk, orange zest, and grated sweet potatoes.
Butter a shallow 1 1/2 - 2 quart baking dish; pour in the mixture, smoothing out the surface.
Bake in a preheated 350° oven for 1 hour, until set and brown. Serve hot as a dinner accompaniment or room temperature in slices.
Amount Per Serving
Calories 183 Calories from Fat 69
Percent Total Calories From:
Fat 38% Protein 6% Carb. 56%
Nutrient Amount per
Serving
Total Fat 8 g
Saturated Fat 4 g
Cholesterol 71 mg
Sodium 245 mg
Total Carbohydrate 26 g
Dietary Fiber 0 g
Sugars 0 g
Protein 3 g
Vitamin A 178% Vitamin C 28% Calcium 0% Iron 14%
Southern Sweet Potato Pone
8 Servings
2 large eggs
1 cup milk
3/4 cup sugar
2 teaspoons vanilla
1 pinch salt
1/4 teaspoon freshly grated nutmeg
rind of 1 orange
1 pound sweet potatoes, peeled and finely grated (about two cups packed)
1/4 cup melted butter
Mix the eggs, milk, sugar, vanilla, salt, nutmeg and orange rind in a mixer bowl until smooth; add the sweet potatoes and butter.
Butter a 1 1/2 quart casserole dish. Pour the mixture into the dish. Bake in a preheated 350° oven for 60-75 minutes or until set and golden brown.
Amount Per Serving
Calories 231 Calories from Fat 74
Percent Total Calories From:
Fat 32% Protein 6% Carb. 62%
Nutrient Amount per
Serving
Total Fat 8 g
Saturated Fat 5 g
Cholesterol 73 mg
Sodium 388 mg
Total Carbohydrate 36 g
Dietary Fiber 0 g
Sugars 0 g
Protein 4 g
Vitamin A 235% Vitamin C 33% Calcium 0% Iron 3%