SIDE DISH
Food lore says that the word “pone” is derived from the French word for bread, pain, which African-Americans borrowed from Southern Cajuns, the descendants of French-Canadians. Over the years, the word evolved into “pone,” fusion food at its best.
6 tablespoons unsalted butter, softened
1 cup sugar
3 large eggs, at room temperature
1/2 cup mild flavor dark molasses or 1/3 cup dark brown sugar
1 cup buttermilk
4 cups fine-grated raw sweet potato (about 2 1/2 pounds potatoes)
4 tablespoons all-purpose flour
1 1/2 teaspoons ground ginger, or more if desired
1/2 teaspoon baking soda
1/4 teaspoon salt
Butter a shallow 2-quart baking pan. Set aside.
In a large bowl, combine 6 tablespoons softened butter with sugar. Using a hand-held electric mixer, beat until light and fluffy. Add eggs and beat 2 to 3 minutes longer. Stir in molasses or brown sugar, buttermilk and grated sweet potatoes.
In a separate bowl, mix together flour, ginger, baking soda and salt. Stir into batter, mixing well. Pour batter into the prepared baking dish. Set dish on middle shelf of preheated 325-degree oven. Bake 1 hour to 1 1/4 hours, or until pone is crusty and a knife inserted into center comes out clean. Cool on wire rack. Serve at room temperature or chill and serve cold, the best way. Makes 6 to 8 servings.
Per serving: 342 calories, 28 percent calories from fat, 11 grams total fat, 6 grams saturated fat, 103 milligrams cholesterol, 58 grams carbohydrates, 2 grams total fiber, 41 grams total sugars, 56 grams net carbs, 5 grams protein, 252 milligrams sodium.
