The term "pone" normally refers to a baked cornbread or
biscuit stick. These four to six inch sticks are baked in a special
pan and served hot with butter. Here, the pone is more of a turnover
and the name was given to this dish over 100 years ago, so who are
we to change it!
- 3 sweet potatoes
- 1/4 pound butter
- 1 cup brown sugar
- 2 tsps cinnamon
- 1/4 cup lemon juice
- 2 sticks butter
- 2/3 cup sugar
- 1 egg
- 1 tbsp vanilla
- 2 tsps salt
- 2 1/2 cups flour
In a one gallon stock pot, boil potatoes until soft enough to mash.
Peel and place in food processor with butter, salt, sugar, cinnamon
and lemon juice. Blend on high speed until all ingredients are well
incorporated. Remove and set aside. Preheat oven to 350 degrees
F. In a large mixing bowl, cream together butter and sugar. Beat
one egg with vanilla, cinnamon and salt. Add to the sugar mixture
and blend well to incorporate. Add flour and mix well to form dough.
Knead three to four times to blend all ingredients thoroughly. Once
the dough ball has formed nicely, cover with clear wrap and chill
for up to three hours or overnight. Remove and roll out one eighth
inch thick dough on a floured surface. Cut into five inch circles.
Place a generous spoonful of potato mixture in the center of each
circle and fold in a turnover fashion. Seal the edges with a fork,
prick to allow steam to escape and bake until golden brown, approximately
fifteen to twenty minutes. Serve either hot or cold. The pones work
well as an accompaniment to any entree or as a late night snack.