Sweet Potato Pones - Ardoyne Plantation

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.

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