Sweet potatoes are a classic Thanksgiving food, but they are good any time they’re in season. This sweet potato pone might not be the most attractive dish, but it has great flavor.
Making a sweet potato dish for Thanksgiving has fallen to me for a number of years, ever since I started making sweet potato casserole. But after a while I like to make something different, and this year I decided to try a pone.
The recipe I started with got tweaked as usual because I needed to increase the amounts. It called for a lot of sugar, and even after decreasing it turned out very sweet. The next time I made the recipe I tweaked it a little more and decreased the sugar again.
I also opted to use coconut palm sugar and coconut oil, but regular sugar and butter could also be used.
The first pone was well liked by my family at Thanksgiving, and this recipe was enjoyed by my celiac support group when we had our holiday potluck dinner. The toasted pecans add nice flavor and crunch, but you don’t like nuts or someone can’t eat them, they can be left out.
- 6 cups raw grated sweet potato
- ½ cup melted coconut oil or butter
- 6 eggs, lightly beaten
- ⅓ cup rice flour
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup coconut palm sugar (or granulated sugar)
- 1½ cups milk (cow, almond, or other)
- 1½ cups chopped toasted pecans (optional)
- Preheat oven to 350° F.
- Grease a 9 x 13 inch baking dish.
- Combine all ingredients in a large bowl then pour into the baking dish.
- Bake about 40-45 minutes or until set in the middle.