Sweet potato pone recipes continue to arrive

May 29, 2013 

Four more readers have shared sweet potato pone or pudding recipes for Elizabeth Norris, who requested the recipe. Sissie Schindler offered one in last week's column, and today, we have recipes from Ellen Thomas of Gulfport, Miss.; Shirley Glaab of Hattiesburg, Miss.; Jean Sprouse of Gulfport; and Edna V. Engram of Bradenton.

"My sweet mother, Ellen Naomi Smith, got this recipe from my daddy's mother, Lou Elizabeth Hogan Smith, which was probably from her mother and so on," Thomas said.


4 to 6 cups grated sweet potatoes (about 4 large)

4 eggs

3 tablespoons vanilla extract

1/2 teaspoon salt

1/2 cup melted butter

1 cup milk

1 teaspoon cinnamon

2 cups sugar

1/2 teaspoon allspice

1/4 teaspoon nutmeg

Mix together and place in oiled baking dish, 325-350 degrees, in oven. Slow cook 1 to 2 hours until potatoes are soft and edges are caramelized somewhat.

"You can see this is a spoken recipe," Thomas said.

-- Submitted by Ellen Thomas

Engram's recipe is taken from "Sweets: A Collection of Soul Food Desserts & Memories," by Patty Pinner, published in 2003.


2- 1/2 cups milk

4 sweet potatoes, peeled and coarsely grated

3 eggs

2- 1/2 cups granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 teaspoon grated orange zest

1/2 cup chopped pecans

1/4 cup ( 1/2 stick) unsalted

butter, softened

Mix together and put in greased baking dish. Bake at 325 degrees until potatoes are tender. Test for doneness.

-- Submitted by Edna V. Engram

Sprouse found her sweet potato pone recipe in "Culinary Arts Institute Encyclopedic Cookbook," published in 1948.


1 cup sugar

1/2 cup butter

2 cups grated, uncooked sweet potatoes

1/2 cup milk

1/4 teaspoon salt

1 teaspoon ginger

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

Grated rind of 1 orange

Blend sugar and butter, add grated sweet potatoes and milk. Beat well. Add salt, spices and orange rind. Place in shallow buttered baking pan and bake in slow oven at 325 degrees for 1 hour. Serves 8.

-- Submitted by Jean Sprouse

"I found this recipe in my cookbook 'Cotton Country Cooking,' by the Junior League of Morgan County, Decatur, Ala.," said Glaab, who is a field editor for Taste of Home magazine.


2 eggs

1/2 cup sugar

1- 1/2 cups milk

1/4 cup melted butter

2 teaspoons vanilla

Pinch salt

1 cup coconut, grated

2 cups grated raw sweet potatoes

Beat eggs and sugar. Add remaining ingredients and pour into a buttered baking dish. Bake at 350 degrees about 45 minutes or until solid. Serves 6.

Suggestion: Serve this as a vegetable but go easy on the dessert -- fresh fruit perhaps.

-- Submitted by Shirley Glaab

Cornbread salad

Several weeks ago Peter Meakins asked for a cornbread salad recipe, and we got several responses. Frequent contributor to this column Pat Kersteter of Gautier, Miss., was looking for another recipe last week and came across this recipe.

"It is a little different from some of the others I have seen," she said. "We used to make a cornbread salad when I worked at TVA Brown's Ferry, but we didn't mix in the cornbread until just before serving so that it didn't get soggy."

This recipe comes from "Great Flavors of Texas," published in 1995.


2 packages cornbread mix, baked per package instructions, or 1/2 skillet cornbread (about 3 cups)

8 slices bacon, cooked crisp and crumbled

6 green onions, chopped

1/2 cup mayonnaise

1 cup black-eyed peas

2 eggs, hard-boiled, chopped

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

1 large tomato, chopped

1 cup finely chopped celery, optional

Crumble cornbread into large bowl; add remaining ingredients. Mix well. Refrigerate until ready to serve.

Note: It was delicious when fresh, but not so good after it sat for a while. Think it should be eaten right away after mixing.

-- Submitted by Pat Kersteter

Recipe needed

"I would like a good and easy recipe for red beans and rice, Biloxi style, from the every Monday red beans and rice days," a Biloxi reader said.

Readers, how about it? Do you have an old-time Biloxi red beans and rice recipe? If so, please mail or e-mail it to me.

Whole wheat recipes

"I have lost my 'whole wheat' recipe book," said Mary F. Jones of Bradenton. "I need recipes for whole wheat biscuits and whole wheat crackers. Please help my find some of my lost recipes. All recipes will be appreciated."

OK, readers, let's get busy finding these whole wheat recipes for Jones. She needs your help.

Recipe sources

Readers, when sharing recipes with me, please list the source of your recipe: great-grandmother, mother or the cookbook or website where you found the recipe.

Andrea Yeager, who can be reached at ayeager51@cableone.net, takes contributions or requests at Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567. If requesting a recipe, include the name or describe it.

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