Kardea Brown’s Sweet Potato Pone | Delicious Miss Brown | Food Network

For this year’s Christmas dinner, Kardea is putting her spin on Sweet Potato Pone, a classic Gullah dessert 😍
#DeliciousMissBrown, Saturdays at 12|11c from 9/5/20 to 12/21/20.
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Sweet Potato Pone
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 2 hr 10 min (includes cooling time)
Active: 40 min
Yield: 6 servings

Ingredients

Nonstick cooking spray, for the dish
4 tablespoons unsalted butter, melted
1/3 cup lightly packed light brown sugar
1/4 cup molasses
3 large eggs, beaten
1/2 cup half-and-half
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon orange zest plus 3 tablespoons orange juice (from 1/2 orange)
2 pounds sweet potatoes, peeled and grated (about 3 medium potatoes; 6 cups grated on the fine side of a grater)
Eggnog Whipped Cream, recipe follows

Eggnog Whipped Cream:
1 cup heavy whipping cream
3 tablespoon confectioners’ sugar
1/4 teaspoon ground nutmeg
1/3 cup eggnog

Directions

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. 

Eggnog Whipped Cream:
Yield: 2 cups
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.

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Kardea Brown’s Sweet Potato Pone | Delicious Miss Brown | Food Network
https://www.youtube.com/watch?v=YTH11cOCew8&feature=youtu.be