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Potato Pone, a Sweet Potato and Ginger Bread DessertPotato pone is traditionally made using sweet potatoes that are white on the inside. This can be a bit confusing because white sweet potatoes come in many skin colors. In Liberia, sweet potatoes that are white on the inside can have orange skins. But orange skinned potatoes can also be yellow, orange, or pink on the inside. Not to mention, some sweet potatoes that are white But not to worry. When you go shopping for sweet potatoes, simply remove a small piece of skin and check out the color of the inside.
Here’s what you’ll need:
4 1/2 C grated sweet potatoes(about 4 potatoes)
Potato Pone: Preheat oven to 350 degrees. Peel potatoes and cut into one inch chunks. Put about a third of the potatoes into a blender and add 1/2 C of the water. Blend until smooth. Transfer to a deep pot. Repeat two times with the rest of the potatoes and transfer to the same pot. Peel ginger. Cut into 1/2 inch pieces. Place ginger in blender with 1/2 C of water. Blend until ginger is grated. Transfer to pot with potatoes. Add nutmeg, salt, baking soda, vanilla, oil and sugar. Bring to a boil on medium high. Reduce heat to medium and cook until medium brown (see photo) and almost dry, about 10 to 15 minutes. Stir constantly.
Grease a large baking pan (about 13 x 9 inch) well with a flour/oil spray. Pour the medium brown sweet potato mixture into the oiled/floured pan. Bake at 350 for about 30 minutes. Remove from oven. Scrape sides of the baking pan and stir. Bake another 15 minutes until dark brown, between 45 to 50 minutes (total bake time). Serve warm at room temperature or chilled. Try it both ways and see which you prefer. Store in the refrigerator. Tips: Sweet potatoes that are white on the inside are preferred. You can usually find them at a Spanish or Oriental store. If not, you may use any sweet potatoes. The only difference really is in the color. The white centered potatoes produces a darker end result.
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