Ingredients:

  • 4 cups packed raw, finely grated Sweet Potatoes
  • 1/2 cup (1 stick) Unsalted Butter, melted and cooled
  • 3/4 cup Light Brown Sugar, firmly packed
  • 1/4 cup Black Treacle (Molasses)
  • 3 Large Eggs, lightly whisked
  • 1/2 cup Whole Milk
  • 1/4 cup Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons All-Purpose Flour
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Freshly Grated Nutmeg
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Baking Powder
  • 2 tablespoons Black Treacle (Molasses), for glaze
  • 1 tablespoon Hot Water, for glaze
  • 2 tablespoons Powdered Sugar, for glaze

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch (23x23 cm) baking dish generously with butter. Peel and finely grate 4 cups of raw sweet potatoes and set aside.
  2. In a large bowl, whisk together the melted butter, brown sugar, black treacle, eggs, whole milk, heavy cream, and vanilla extract until well combined and smooth.
  3. In a separate medium bowl, combine the flour, ground ginger, cinnamon, nutmeg, salt, and baking powder. Whisk thoroughly to ensure the spices are evenly distributed.
  4. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix. Fold the grated sweet potato into the batter until everything is evenly moistened. Pour the batter into the prepared baking dish.
  5. Set up a Bain-Marie (Water Bath): Place the baking dish containing the pone batter into a large roasting pan. Carefully pour hot (but not boiling) water into the roasting pan, ensuring the water level comes halfway up the sides of the pone dish.
  6. Bake in the preheated oven for 70 to 75 minutes. The pone is ready when the edges are set and a toothpick inserted near the center comes out clean (the middle will still have a slight wobble).
  7. Carefully remove the baking dish from the water bath. Let it cool completely on a wire rack for at least 2 hours before slicing. Pone sets best when fully cooled or chilled.
  8. Optional Glaze: Whisk together the 2 tablespoons black treacle, 1 tablespoon hot water, and 2 tablespoons powdered sugar until smooth. Drizzle the glaze generously over the cooled pone just before serving.