A Lowcountry Classic, Reimagined
In early Lowcountry kitchens, “pone” was a durable, hearth-baked staple made from roasted tubers and stone-ground cornmeal. Sweet potato pone in particular reflects Charleston’s agricultural history, blending West African technique with Southern ingredients. Sweet potatoes sustained Revolutionary troops as well — including Francis Marion, whose simple roasted sweet potatoes became part of Lowcountry lore.
This version bridges those 18th-century roots with modern indulgence. Slow-roasted sweet potatoes develop deep caramel notes, while vanilla bean paste and pumpkin pie spice enhance their natural custard character. A molten swirl of toffee and butterscotch adds a subtle, caramelized finish.
Yield: 8 servings
Time: 2 hours
Cuisine: Lowcountry / Southern
Ingredients
2 pounds sweet potatoes (Jewel or Beauregard)
2 tablespoons unsalted butter, melted, plus more for the pan
1 to 2 tablespoons sorghum syrup or molasses (optional)
1 large egg, lightly beaten
½ cup heavy cream
1 teaspoon vanilla bean paste
1 teaspoon pumpkin pie spice
½ cup stone-ground cornmeal (such as Anson Mills or Marsh Hen Mill)
½ teaspoon kosher salt
½ cup English toffee bits
½ cup butterscotch morsels
Preparation
- Preheat the oven to 400°F. Roast the whole sweet potatoes directly on the rack until completely tender and caramelized, about 60 to 75 minutes. Cool slightly, then peel and mash the warm flesh in a large bowl.
- Reduce the oven temperature to 350°F. Add the melted butter, sorghum (if using), egg, cream, vanilla bean paste, and pumpkin pie spice to the mashed potatoes. Stir until combined, leaving some texture.
- Fold in the cornmeal and salt, then gently stir in the toffee bits and butterscotch morsels.
- Butter a shallow 9-inch baking dish or cast-iron skillet. Spread the mixture evenly and bake uncovered for 40 to 50 minutes, until the edges are golden and the center is set.
- Allow to rest for at least 15 minutes before slicing. The cornmeal will firm and the sugars will settle, ensuring clean wedges.
Chef’s Notes
Roasting the sweet potatoes intensifies their natural sugars before baking. Sorghum or molasses adds historical depth, echoing early Southern sweetening traditions. This dish continues the sweet potato tradition that shaped Charleston’s Revolutionary-era kitchens.
Stone-ground cornmeal provides structure and texture, preserving the rustic character that defines traditional sweet potato pone. Measure for measure gluten free flour may be substituted if desired.
Experience the History You Can’t Google
Sweet potato pone tells the story of Charleston’s hearth cooking — from colonial kitchens to modern Lowcountry tables.
We share that story, along with the dishes themselves, on our chef-led historic Charleston food tour — named the #1 Food Experience in the World (2021).
Experience it in context → BOOK HERE
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