Jazz Fest Sweet Potato Pone
Celebrate the sweet, spiced flavors of the South with Jazz Fest Sweet Potato Pone, a rich and soul-warming dessert that’s perfect for any gathering. This classic dish combines freshly grated sweet potatoes with dark brown sugar, warm spices like cinnamon and nutmeg, and a hint of orange zest for a citrusy twist. Shredded coconut and a touch of molasses add depth and texture, creating a comforting, slightly crisp topping as it bakes to perfection. Easy to prepare with only 20 minutes of prep time, this pone is baked to golden-brown bliss in under an hour. Whether served warm or at room temperature, it shines as a festive treat, especially when paired with whipped cream or a scoop of vanilla ice cream. Perfect for holidays or whenever you’re longing for the flavors of New Orleans, this recipe is a must-try for fans of sweet potato desserts!
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Recipe Information
Ingredients
- 4 medium-sized (about 2 lbs) sweet potatoes
- 0.75 cups dark brown sugar
- 0.25 cups granulated sugar
- 0.5 cups unsweetened shredded coconut
- 1.5 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 4 tablespoons (melted) unsalted butter
- 1.5 teaspoons vanilla extract
- 1 tablespoon (from 1 large orange) orange zest
- 0.75 cups whole milk
- 2 large (beaten) eggs
- 1 tablespoon molasses
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish with butter or nonstick cooking spray.
Peel the sweet potatoes and grate them using the large holes of a box grater. Set aside in a large mixing bowl.
In a small bowl, combine the dark brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt. Mix well.
Add the shredded coconut to the grated sweet potatoes, then stir in the sugar mixture. Toss everything together to evenly coat the sweet potatoes.
Pour the melted butter into the sweet potato mixture, followed by the vanilla extract, orange zest, and molasses. Stir until well combined.
In a separate bowl, whisk together the milk and beaten eggs. Gradually pour this mixture over the sweet potatoes, stirring to ensure everything is evenly incorporated.
Sprinkle in the flour and mix until the batter is smooth but still chunky with evenly distributed sweet potato shreds.
Transfer the mixture to the prepared baking dish, spreading it into an even layer.
Bake for 55–60 minutes, or until the top is golden brown and the pone is set in the middle. A knife inserted into the center should come out mostly clean.
Allow the sweet potato pone to cool for 15 minutes before slicing. Serve warm or at room temperature, either on its own or with a dollop of whipped cream.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 407 mg | 18% | |
| Total Carbohydrate | 123.2 g | 45% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 48.5 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 200 mg | 15% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 148 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
