Warm Sweet Potato-Apple Pone
Sweet potato pone is a baked custard pudding-like dish that’s something like a crustless sweet potato pie. This version is made with whole shreds of sweet potato, which is how it’s often served during the holidays throughout the Caribbean and parts of the American South. It’s a versatile dessert that can be made with other warming spices like ginger, nutmeg or clove, a little orange zest, or even rum-soaked raisins. This is a simplified version that replaces half of the sweet potatoes with shredded apple, which adds natural sweetness and a bit of creaminess as it cooks down. Choose from baking varieties like Honeycrisp, Fuji or Gala. Serve the pone warm from the oven with a scoop of vanilla ice cream. Jerrelle Guy
INGREDIENTS
2 tablespoons melted unsalted butter, plus 2 teaspoons for greasing
1 medium sweet, crisp baking apple, such as Honeycrisp, Fuji or Gala
1 teaspoon lemon juice
1 medium sweet potato, peeled and shredded (about 1½ cups)
1 cup evaporated milk
¼ packed cup/55 grams light brown sugar
¼ cup/30 grams all-purpose flour
1 large egg, lightly beaten
2 teaspoons vanilla extract
1½ teaspoons ground cinnamon
½ teaspoon kosher salt
Vanilla ice cream, for serving
Directions:
Step 1
Heat the oven to 375 degrees. Lightly grease two 15-ounce au gratin pans or one 8-by-8-inch (or other similar size) baking dish with 2 teaspoons butter and set on a baking sheet.
Step 2
Peel and core the apple, then shred the apple using a box grater. Quickly pile the shreds in the center of a clean kitchen towel and squeeze them over the sink to remove excess water. Transfer to a large bowl along with the lemon juice and toss to coat. Add the sweet potatoes, evaporated milk, brown sugar, flour, egg, vanilla, cinnamon, salt, and the remaining 2 tablespoons of melted butter. Stir until thoroughly combined.
Step 3
Divide the mixture between the au gratin pans and bake for 30 to 35 minutes, or transfer to the 8-by-8-inch baking dish and bake for 55 to 60 minutes, until the pone is slightly puffed, golden brown at the edges and set just enough that it doesn’t jiggle when you shake the pan. Let cool in the pan for 5 to 10 minutes, then serve warm with ice cream.
Recipe Source: New York Times Cooking