To make an authentic 1800s-style soul food sweet potato dish, the best option is a sweet potato pone. This rustic, crustless pudding was developed by enslaved African Americans using the ingredients and tools they had access to, long before modern luxuries like ovens and abundant processed sugar were available.
The recipe below is adapted from “300 years of Black Cooking in St. Mary’s County” and features a rich, dense texture. A simpler method—a roasted sweet potato—was also common for a quick dessert.
Sweet potato pone
This dish is a hearty, spicier ancestor of the sweet potato pie. It can be served as a dessert or a savory side.
Ingredients
- 1.5–2 lbs sweet potatoes
- 4 tablespoons butter
- 3/4 cup brown sugar
- 1/2 cup molasses (cane syrup was traditionally used)
- 2 eggs
- 1/2 cup evaporated milk or half-and-half
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Prepare the sweet potatoes: Cook the sweet potatoes until they are tender. You can roast or boil them. Once cooked, peel them and mash them until smooth. You’ll need about 2 cups of mashed potatoes.
- Make the batter: In a bowl, cream together the softened butter and brown sugar. Beat in the eggs one at a time, followed by the molasses.
- Add the remaining ingredients: Stir in the mashed sweet potatoes, milk, cinnamon, nutmeg, cloves, and salt. Mix thoroughly until all ingredients are combined.
- Bake the pone: Pour the mixture into a greased 8×8 casserole dish or cast-iron skillet. Bake in a preheated oven at 350°F for about one hour, or until the top is evenly browned and firm.
Roasted sweet potato
For a more historically accurate preparation reflecting limited resources, you can roast sweet potatoes directly in the coals of a fire.
Instructions
- Prepare: Wash the sweet potatoes but do not peel them.
- Roast: Place the whole sweet potatoes in the glowing embers of a dying fire.
- Cook until tender: Turn the potatoes occasionally and let them roast for 30–60 minutes, or until the inside is soft and the skin has caramelized.
- Serve: The potatoes can be eaten as is, or split open and topped with a spoonful of molasses if available.
