Sweet ['Tater Pone] Potato Pone

Sweet potato pone is one of those heirloom Southern recipes that’s been feeding families since long before cookbooks had glossy photos.

Raw grated sweet potatoes fold into a simple batter of flour, sugar, eggs, milk, allspice, and cinnamon.

No butter, no oil in the batter. Just honest ingredients that let the sweet potato do the heavy lifting.

It bakes up dense, warmly spiced, and golden brown around the edges with a soft, almost custard-like center.

Cut it into squares and serve it warm. It straddles the line between bread and dessert, and either way, it’s just right.

Kitchen Tips

• Grate the sweet potatoes raw on the coarse side of a box grater. The shreds add moisture and texture that mashed sweet potatoes can’t replicate here.
• Beat the batter until smooth before adding the grated sweet potato. Lumpy batter means an uneven crumb.
• Don’t overbake. Pull it when the top is set and golden. The center should still be slightly soft; it firms up as it cools.