Ingredients:

  • 4 lbs sweet potatoes, peeled and finely grated (approx. 6 cups)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 cup dark brown sugar, packed
  • 1/4 cup blackstrap molasses
  • 2 tsp vanilla extract
  • 1 tbsp fresh ginger, grated into a fine paste
  • 3 large eggs, room temperature, lightly beaten
  • 1 1/2 cups whole milk
  • 1 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup shredded unsweetened coconut (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch ceramic or glass baking dish.
  2. Peel the sweet potatoes and grate them using the finest holes of a box grater or the fine shredding disc of a food processor. The texture should be similar to moist sawdust.
  3. In a large mixing bowl, whisk together the melted butter, dark brown sugar, blackstrap molasses, eggs, whole milk, vanilla extract, and grated ginger until smooth.
  4. Add the grated sweet potatoes to the liquid mixture. Stir in the salt, cinnamon, nutmeg, cloves, and optional coconut. Mix thoroughly until the potatoes are evenly coated.
  5. Pour the batter into the prepared baking dish and smooth the top with a spatula.
  6. Bake for 1 hour and 15 minutes, or until the edges are a deep mahogany brown and the center is set but remains slightly fudgy to the touch.
  7. Allow the pone to cool completely in the pan to allow the starches to set before slicing into squares.