Jamaican Sweet Potato Pone Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-inch square baking dish with nonstick cooking spray.
• Whisk together the butter with the brown sugar and molasses in a bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Stir in the salt, spices, orange zest and juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.
• Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until bubbling and starting to brown on the edges, another 10 minutes. Remove from the oven and allow to cool to room temperature. Serve chilled or at room temperature with the Eggnog Whipped Cream.
• Add the whipping cream, confectioners' sugar and nutmeg to the chilled bowl of a stand mixer fitted with the whisk attachment (or a chilled large bowl if using a hand mixer) and whisk on high speed until soft peaks form, about 2 minutes. Fold in the eggnog.

Steps:

• Preheat the oven to 350°F.
• Cook the sweet potato slices in boiling water for 20 minutes or until tender.
• Drain and mash with the brown sugar and butter.
• Stir in the orange juice.
• Lightly beat the egg yolks and add them to the mixture with the rum.
• Grease a pie plate.
• Beat the egg whites with the salt until stiff, but not dry.
• Gently fold the egg whites into the potato mix.
• Pour into the prpared pie plate.
• Bake for 30 minutes or until a knife inserted in the cener comes out clean.

Steps:

• Preheat oven to 350°. In a large bowl, combine sweet potatoes, sugar, corn syrup, butter and orange zest. In another bowl, combine flour, nutmeg and cinnamon. Add to sweet potato mixture; mix well. Transfer to a greased 13x9-in. baking dish. Bake until potatoes are bubbly and golden brown, 55-60 minutes. Let stand 10 minutes before serving.,

Steps:

• FOR THE PONE: Preheat the oven to 325 degrees F, then butter a 9"x9"x2" baking dish.
• In a mixing bowl, with a hand-held mixer, cream the sugar & butter, then gradually beat in the molasses & orange juice.
• In another container, from the 1 lemon, mince the zest & set it aside while removing & discarding the white pith from the lemon. After that, seed the lemon & chop the pulp fine, before adding this pulp to the sugar/butter mixture, along with the orange zest, eggs, seasonings & brandy, mixing well to combine.
• Add the grated sweet potatoes & mix well, then smooth this mixture into the prepared baking dish & bake for 1 hour.
• FOR THE CANDIED LEMON SLICES: Meanwhile, cut the 2 lemons crosswise into 1/8-inch slices & remove the seeds.
• In a covered pan, boil the sugar with the water for 5 minutes, then remove the cover & boil rapidly until syrup reaches the soft-ball stage (236 degrees F), then remove the pan from the heat.
• Dip lemon slices in the syrup & put them on a baking sheet to dry until ready to use.
• As soon as the pone is done, transfer the entire pone square to a rack to cool.
• When cooled, cut into 12 bars & top each with a candied lemon slice.