Sweet Potato Pone

Pain de Patates Douces

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Large Sweet Potatoes
  • A Teacupful of Brown Sugar
  • A Teacupful of New Orleans Molasses, or Cane Syrup
  • A Teacupful of Milk
  • A Teacupful of Butter
  • 4 Eggs
  • The Zest of a Lemon, Grated
  • A Small Bit of Orange Peel, Grated Very Fine
  • ½ Teaspoonful of Nutmeg
  • ½ Teaspoonful of Ground Cloves
  • ½ Teaspoonful of Ground Cinnamon


Grate the potatoes and the zest of the lemon and orange. Beat the eggs well; beat the butter and sugar till creamy, add the eggs, beat well, then add the grated Potato and spices and milk; beat all well together; add the grated zest of the orange and lemon and the molasses or cane syrup. Put the mixture in a well-buttered pan and bake slowly for about an hour. It may be served hot or cold cut in slices. It is delicious when served at luncheon cold with a glass of fresh milk.