Last week hubby harvested about 10-15 kilos / 35-52 oz sweet potatoes - or patate - as they are called in Creole. What to do with that much patate?! We can make gateaux patate, which is quite time consuming... or more 'easy to make' sweets.
After searching our cook books for recipes, I decided to make a sweet potato cake from a Jamaican cook book; Sweet Potato Pone. According to the cook book, 'the pone is similar to those found in the American South and inspired by the rich culinary heritage of Africa'.
The recipe is from 'The Food of Jamaica' - John DeMers.
Serves 6-8.
- 1 kg / 2 lb sweet potatoes, peeled and sliced
- 2 teaspoons light brown sugar
- 60 grams / 2 oz butter
- 75 ml / 2,5 fl oz orange juice
- 2 large eggs, separated
- 125 ml / 4 fl oz dark rum
- 1/4 teaspoon salt
Bake at 175C / 350F for 30 minutes.
Cook the sweet potatoes, drain and peel them.
Mash the potatoes together with the brown sugar and softened butter.
Mashed!
Add orange juice.
I didn't have orange juice. I substituted with juice from two lemons and 2 teaspoons orange essence.
Still using my late mum's lemon squeezer. :)
Lightly beat the egg yolks and add them to the mixture along with the rum.
(Missed taking photos!) I didn't have dark (brown) rum, substituted with white rum.
Beat the egg whites with the salt until stiff but not dry. Gently fold the egg whites into the potato mixture.
Pour into a greased pie plate and bake for 30 minutes or until a knife inserted in the centre comes out clean.
Mine came out 'yellowish', because I used white instead of dark (brown) rum - I think?! Can't think of any other reason! :) The photo in the cook book shows dark brown slices of pones.....
We have tasted something similar in Rodrigues island, which I recall tastes better compared to this one..... Sorry Jamaica, but that is my honest opinion! :)
No comments:
Post a Comment