Ingredients:

  • 4 cups, packed raw, peeled, and finely grated Sweet Potatoes
  • 1 cup (225g) Unsalted Butter, melted and cooled slightly
  • 1 cup (200g) Dark Brown Sugar, packed
  • 1/2 cup (160g) Blackstrap or Dark Molasses
  • 4 large Eggs, lightly beaten
  • 1 (12 oz) can (354 ml) full-fat Evaporated Milk
  • 1/2 cup (120 ml) Whole Milk
  • 1 teaspoon (5 ml) Vanilla Extract (Pure)
  • 1 1/2 teaspoons (7.5 ml) Ground Cinnamon
  • 1 teaspoon (5 ml) Ground Ginger
  • 1/2 teaspoon (2.5 ml) Freshly Grated Nutmeg
  • 1/4 teaspoon (1.25 ml) Ground Allspice
  • 1/2 teaspoon (2.5 ml) Salt (Fine Sea Salt)
  • 1 teaspoon (5 ml) Baking Powder

Instructions:

  1. Preheat the oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with softened butter.
  2. Peel the sweet potatoes and grate them very finely using a box grater or the shredding disc of a food processor. Measure 4 packed cups and set aside.
  3. In a large bowl, whisk together the melted butter, brown sugar, and molasses until smooth and slightly emulsified.
  4. Whisk in the lightly beaten eggs, followed by the evaporated milk, whole milk, and vanilla extract. Whisk until the mixture is uniform.
  5. In a separate small bowl, whisk together the cinnamon, ginger, nutmeg, allspice, salt, and baking powder (the dry spices mixture).
  6. Gradually whisk the dry spice mixture into the wet ingredients until just combined. Do not overmix.
  7. Gently fold the 4 cups of grated sweet potatoes into the batter using a spatula. Ensure the potatoes are evenly distributed, but stop mixing as soon as everything is incorporated.
  8. Pour the batter into the prepared baking dish.
  9. Bake for 30 minutes, uncovered, until the edges begin to set.
  10. Tent the dish loosely with foil to prevent the top from burning. Continue baking for an additional 35–45 minutes, or until a thin knife inserted near the center comes out mostly clean (internal temperature should be around 200°F/93°C).
  11. Remove from the oven and let the Pone rest on a wire rack for at least 30 minutes before slicing and serving. This allows the pudding to set properly.