Sunday, November 16, 2014

Sweet Potato Pone (Gluten Free)

Our son and daughter-in-law came to dinner Thursday night. I decided to make lasagna because we had enough lasagna noodles to make at least two pans of lasagna. Also, they like lasagna. Dessert was a close call. I was going to make apple crumble, which I  had made in the distant past and so would not result in a post. Then I started paging through the cookbook and discovered this. Easy, tasty, and as it happens, leaving a half sweet potato to make sweet potato quesadillas.
After walking to the grocery store, which I do nowadays in order to get in fitbit steps, I began boiling water for the lasagna noodles  and grating sweet potato. It has to bake for three hours, so, I got it in at 4:30.
By 6:30, we needed the oven for the lasagna. Bob examined the pone, which was still in a largely liquid state, and suggested we leave it in as we turned the oven up to 350 degrees for the pasta. That was what we did. It turned out soft and sweet. It would have been better if I had started it later, because it is a dish best served warm.
This is a good fall dessert. It has all the fall flavors, molasses, cinnamon, nutmeg, ginger. Put it in the oven and forget about it. (Don't forget to set the timer, however!)

Sweet Potato Pone

2 cups grated raw sweet potatoes
1 egg beaten
1/2 cup unsulphered molasses
3 tablespoons sugar
3 tablespoons melted butter
grated rind of one orange
2 cups milk
1/2 teaspoon grated fresh or ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
heavy cream or ice cream

1. Preheat the oven to 275 degrees.
2. Combine all the ingredients and pour into a one and one half quart baking dish. Bake three hours. Serve warm with heavy cream or ice cream. Makes six servings.

No comments:

Post a Comment