Old-fashioned Sweet Potato Pone

casserole dish containing sweet potato pone

Sweet potatoes are part of my family’s Thanksgiving traditions, but frankly I’m tired of candied sweet potatoes and sweet potatoes with marshmallow topping, so I dug through hundred-year-old recipe books looking for something “new.”

I found Sweet Potato Pone, and just had to give it a try.

The pone looked plainer than many sweet potato dishes;  but it was lovely, with a sweet, ginger flavor and citrus undertones. It had an almost pudding-like quality.

Sweet Potato Pone

  • Servings: 6 - 8
  • Difficulty: easy
  • Print

1 orange

1 cup (2 sticks) butter, softened

1 cup sugar

4 cups hot mashed sweet potato (6-7 medium sweet potatoes)

1 cup milk, heated until hot

2 tablespoons ground ginger

1/4 teaspoon salt

Wash the orange. Using a grater, grate the orange rind. Set the grated rind aside. Cut the orange in half and squeeze the juice; set the juice aside.

Preheat oven to 350° F. Combine the butter and sugar in a mixing bowl. Beat until creamy, and then add the remaining ingredients and beat until the mixture is smooth. Put into a casserole dish, and place in the oven. Bake for 1 hour.

Adapted from Lowney’s Cook Book (1912)

Sweet poato pone 2

I’m not sure why this recipe is called a pone. According to the dictionary pone is a type of cornbread, but this recipe doesn’t call for any cornmeal.

Here’s a picture of the original recipe. Would you have interpreted the recipe the same way I did?

Source: Lowney's Cook Book (1912)