Aunt Margies Sweet Potato Pone Food

AUNT MARGIE'S SWEET POTATO PONE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix sugar, butter, egg, cinnamon, salt, and nutmeg together in a bowl. Stir in sweet potatoes, orange zest, and orange juice until evenly incorporated. Pour mixture into a shallow 9x13-inch baking dish.
• Bake in the preheated oven until cooked through and bubbling, 1 hour. Serve hot or cold.

AUNT VIVIAN'S SWEET POTATO PIE RECIPE BY TASTY

Steps:

• Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
• Preheat the oven to 365˚F (185˚C).
• Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
• Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
• Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
• Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
• Cool the pies for 2 hours on a wire rack.
• Slice and serve.
• Enjoy!

SWEET POTATO FRIES WITH AUNT TC'S SECRET SAUCES

Steps:

• For the sweet potato fries: Soak the potatoes in cold water 30 minutes. Dry on paper towels.
• Stir together the brown sugar, garlic, paprika, salt and pepper in a small bowl.
• For the creamy barbecue sauce: Stir together the barbecue sauce, mayonnaise and House Seasoning in a bowl.
• For the spicy sauce: Stir together the ketchup, mayonnaise, House Seasoning and hot sauce in a separate bowl.
• For the sweet potato fries: Pour the oil to a depth of 3 inches in a Dutch oven. Heat the oil to 325 degrees F. Line wire racks with paper towels.
• Stir together the cornstarch and seltzer water in a medium bowl. Dip the sweet potatoes in the cornstarch mixture in batches until coated. (The coating will be thin. Stir the cornstarch mixture after each batch.) Fry the sweet potatoes, in batches, until they float to the top, 1 to 2 minutes. (The sweet potatoes won't brown yet.) Remove to lined wire racks to drain.
• Increase the oil temperature to 350 degrees F.
• Fry the potatoes a second time, in batches, until browned and crispy, 4 to 5 minutes. Remove to the lined racks to drain. Sprinkle immediately with the brown sugar seasoning. Serve right away with the sauces.
• Stir together the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

SWEET POTATO PONE

Steps:

• Preheat the oven to 350˚ F. Lightly spray a 9-inch square baking dish with cooking spray.
• Whisk together the melted butter, brown sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, cinnamon, ginger, nutmeg, orange zest and orange juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.
• Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until caramelized on top, another 10 minutes. Let cool to room temperature, about 30 minutes.
• To make the whipped cream topping: beat 1 cup heavy cream and 3 tablespoons confectioners' sugar in a chilled bowl with a mixer on high speed until stiff peaks form, about 2 minutes.

AUNT BETTY'S SWEET POTATO CASSEROLE

Steps:

• Mix first seven ingredients and spread in a 13" x 9" baking dish.
• Mix topping ingredients and spread over sweet potato mixture.
• Bake 25 minutes in 350 degree oven.

AUNT MARGARET'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Meanwhile, make topping by combining flour, brown sugar, oats and salt; cut in butter until crumbly. , Drain potatoes; return to pan. Beat until mashed. Add sugar, milk, eggs, butter and vanilla; mash. Transfer to a broiler-safe 13x9-in. baking dish. Sprinkle topping over potato mixture. , Bake, uncovered, until topping is golden brown, 40-45 minutes; let stand 10 minutes. Sprinkle with marshmallows. If desired, broil 4-5 inches from heat until marshmallows are puffed and golden, 30-45 seconds.

MARGIE'S SWEET POTATOES

Steps:

• Mix together all but marshmallows.
• Bake at 350°, 30-45 min.
• Put marshmallows on top and return to oven until marshmallows are melted and browned.
• I usually make this the nite ahead, and add marshmallows the following day.
• They can be reheated and additional marshmallows added.

AUNT MARGIE'S SWEET POTATO PONE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix sugar, butter, egg, cinnamon, salt, and nutmeg together in a bowl. Stir in sweet potatoes, orange zest, and orange juice until evenly incorporated. Pour mixture into a shallow 9x13-inch baking dish.
• Bake in the preheated oven until cooked through and bubbling, 1 hour. Serve hot or cold.

WARM SWEET POTATO-APPLE PONE

Steps:

• Heat the oven to 375 degrees. Lightly grease two 15-ounce au gratin pans or one 8-by-8-inch (or other similar size) baking dish with 2 teaspoons butter and set on a baking sheet.
• Peel and core the apple, then shred the apple using a box grater. Quickly pile the shreds in the center of a clean kitchen towel and squeeze them over the sink to remove excess water. Transfer to a large bowl along with the lemon juice and toss to coat. Add the sweet potatoes, evaporated milk, brown sugar, flour, egg, vanilla, cinnamon, salt and the remaining 2 tablespoons melted butter. Stir until thoroughly combined.
• Divide the mixture between the au gratin pans and bake for 30 to 35 minutes, or transfer to the 8-by-8-inch baking dish and bake for 55 to 60 minutes, until the pone is slightly puffed, golden brown at the edges and set just enough that it doesn't jiggle when you shake the pan. Let cool in the pan for 5 to 10 minutes, then serve warm with ice cream.

NANNIE RAUE'S SWEET POTATO PONE

Steps:

• Combine sweet potatoes, flour, cinnamon, nutmeg and sugar in a large bowl. Add one cup evaporated milk; mix well. Stir in egg, blending well. Add butter and vanilla. Pour into a greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for one hour and 30 minutes, stirring frequently. Add more milk if dry. Cut into squares; serve hot or cold. Tip: Sprinkle crumbled gingersnap cookies over sweet potato casseroles for a sweet, crunchy topping.

AUNT MARION'S SWEET POTATO CASSEROLE

Steps:

• Pre-heat oven to 350 degrees. Trim ends off sweet potatoes and cut in half and boil in a pan of lightly salted water until tender. Allow to cool and slide off skins and mash until smooth and creamy.
• Add butter, milk, cinnamon, and brown sugar into mashed sweet potatoes and Jack Daniels whiskey. Stir until well blended.
• Pour mixture into a well-greased 13"x9" baking dish. Place into a pre-heated oven for 30 minutes or until bubbly.
• Chop up pecans and place in a bowl. Mix in crushed cornflakes, brown sugar and softened butter. Mix until crumbly and sprinkle over the top of the potatoes. Put back into oven for 15 min. Cool and serve.