Sweet potato pone

Ingredients:

Sweet potato bread

• 4 tbsp melted butter
• 1/3 cup light brown sugar
• 1/4 cup molasses
• 3 large eggs, beaten
• 0.5 cups of 10% cream
• 1 tsp vanilla extract
• 0.5 tsp coarse salt
• 0.5 tsp ground cinnamon
• 0.5 tsp ground ginger
• 1/4 tsp ground nutmeg
• 0.5 tsp orange zest + 3 tbsp orange juice (from half an orange)
• 900 g sweet potatoes, peeled and grated (about 3 tubers; 6 cups finely grated)

Eggnog Whipped Cream

• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 1/4 tsp ground nutmeg
• 1/3 cup eggnog

Preparation:

1. Preheat oven to 350°F (175°C). Lightly spray a 9-inch square baking dish with cooking spray.
2. In a bowl, combine the butter, brown sugar, and molasses. Whisk in the eggs, cream, and vanilla until smooth. Season with salt, spices, orange zest, and juice. Add the sweet potatoes. Pour the mixture into the prepared baking dish, smooth the surface, and cover with foil.
3. Bake until the center is set and the sweet potato is tender, about 40 minutes. Remove the foil and bake until the edges are golden brown, another 10 minutes.
4. Remove from the oven and let cool to room temperature. Serve chilled or at room temperature with whipped cream.
   
   Eggnog Whipped Cream:
   Yield: 2 tbsp.
   
   In a chilled stand mixer bowl, combine the cream, powdered sugar, and nutmeg (or in a chilled large bowl if using a hand mixer) and beat on high speed until soft peaks form, about 2 minutes. Stir in the eggnog.