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“This recipe comes from the 1986 cookbook, I Hear America Cooking, & although some will tell you that 'pone' should be considered a veggie side dish, others will let you know that it's definitely a dessert! Well, research tells me that, whatever else it is, centuries of cooking account for it as a sweet dessert!”
READY IN:
1hr 25mins
SERVES:
12
YIELD:
12 bars
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR THE PONE: Preheat the oven to 325 degrees F, then butter a 9"x9"x2" baking dish.
  2. In a mixing bowl, with a hand-held mixer, cream the sugar & butter, then gradually beat in the molasses & orange juice.
  3. In another container, from the 1 lemon, mince the zest & set it aside while removing & discarding the white pith from the lemon. After that, seed the lemon & chop the pulp fine, before adding this pulp to the sugar/butter mixture, along with the orange zest, eggs, seasonings & brandy, mixing well to combine.
  4. Add the grated sweet potatoes & mix well, then smooth this mixture into the prepared baking dish & bake for 1 hour.
  5. FOR THE CANDIED LEMON SLICES: Meanwhile, cut the 2 lemons crosswise into 1/8-inch slices & remove the seeds.
  6. In a covered pan, boil the sugar with the water for 5 minutes, then remove the cover & boil rapidly until syrup reaches the soft-ball stage (236 degrees F), then remove the pan from the heat.
  7. Dip lemon slices in the syrup & put them on a baking sheet to dry until ready to use.
  8. As soon as the pone is done, transfer the entire pone square to a rack to cool.
  9. When cooled, cut into 12 bars & top each with a candied lemon slice.

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