Sweet Potato Pone

I am not at all sure why this is called a "pone", as that term typically signifies something made with cornmeal.

But who cares.

This stuff is so delicious it will have people banging their heads on the table.

If you want to make it ahead of time, like I am today (four days before Thanksgiving), make the sweet potato mixture and put it in the baking dish.  Then make the topping.  Store them separately in the fridge.  On the big day, set the dish with the potatoes out on the counter about an hour before you want to bake it (to let it come to room temperature).  Right before you bake it, generously cover it with the topping. 

Note:  you'll need to bake the sweet potatoes first.  Depending on their size, that will take about 45 minutes to an hour.

Please, please, please use some parchment paper

beneath the potatoes when you bake them. 

You won't have to scrub the hardened potato goo off the baking sheet.

After the potatoes are done,

set them aside and let them cool off a bit. 

(Or you'll burn your fingerprints off.)

Then, peel them.

I personally find this to be extremely fun.

Just pinch...

then twist and peel.

While the potatoes are still warm, put them in a bowl.

Start mixing in the other ingredients.

Especially the butter.

I love butter.

Add the sugar, eggs, vanilla, and cinnamon.

And mix.

Turn out the mixture into a well-buttered baking dish.

And spread it.

Now make the topping.

Add brown sugar, flour, and butter to a food processor bowl.

Give it a whirl.

Add the chopped pecans.

Give it a few pulses.

Go ahead...sample a spoonful. 

It'll make your knees weak.

Add the topping to the potato mixture, bake at 375 for about 45 minutes.

Prepare to be hoisted on shoulders and carried around the room in appreciation of your culinary efforts.

Here's the printable recipe.

Sweet Potato Pone
(serves 6-8)

3 large sweet potatoes, about 27-30 ounces total
3/4 cup unsalted butter, softened and cut into 1/2-inch cubes
3/4 cup sugar
3 eggs, beaten
1/2 cup evaporated milk
1 tablespoon vanilla extract
1/2 teaspoon cinnamon

Topping
1 1/2 cups firmly packed brown sugar
1/2 cup unsalted butter, softened and cut into 1/2-inch cubes
1/2 cup all-purpose flour
1 cup chopped pecans

Preheat oven to 400 degrees.  Lightly butter a 13 x 9 inch baking dish; set aside.

Place the sweet potatoes in a second baking dish and bake in preheated oven for about 40-45 minutes, or until a fork can be inserted into the flesh with ease.  Remove the sweet potatoes and set them aside for a few minutes until they are cool enough to handle.  Lower oven temperature to 375 degrees.  Peel the skin from the potatoes and place them in a large bowl.  Mash the potatoes thoroughly.  Add butter, sugar, eggs, evaporated milk, vanilla, and cinnamon, stirring to blend well and melt the butter.  Turn mixture out into prepared baking dish.

To make the topping, combine brown sugar, butter, and flour in work bowl of a food processor fitted with a steel blade.  Process until smooth and fluffy.  Add the pecans and process just to blend, using the pulse feature and leaving the pecan pieces fairly intact.

Spread topping over potato mixture.  Bake in preheated oven until set and lightly browned on top, about 45 minutes.  Serve hot.

*From Texas on the Plate by Terry Thompson-Anderson