Sweet Potato and Georgia Pecan Pone

Georgia Pecan Commission
  • Yield: 8 servings


5tablespoons butter, softened, separated
1/3cup brown sugar
2large eggs, warmed to room temperature
1/2cup fresh squeezed orange juice
1/2teaspoon finely grated orange zest
1tablespoon all-purpose flour
3/4teaspoon salt
1/2teaspoon cinnamon
1/2teaspoon ground ginger
2pounds sweet potatoes
1 1/4cups Georgia pecan halves
1tablespoon light corn syrup


  1. Heat oven to 350F. In a large bowl with electric mixer, beat 3 tablespoons butter and the sugar until light and well blended. Add the eggs and beat until fluffy. Beat in orange juice and zest. Combine the flour, salt, cinnamon, and ginger and stir into mixture until blended.
  2. Peel the sweet potatoes and coarsely grate in food processor or by hand. Stir into the egg and orange mixture. Melt the remaining 2 tablespoons butter in a 10-inch ovenproof skillet, or cast iron skillet, over medium-high heat. Coat the bottom and sides of skillet with melted butter.
  3. Spread the sweet potato mixture in skillet and increase heat to high, cooking just until the first steam escapes from the middle of the mixture. Mix the pecans and corn syrup to coat evenly and then spread pecans in a single layer on top of sweet potatoes. Bake on middle rack 40 to 45 minutes or until center is firm. Cool at least 15 minutes before serving.

Recipe courtesy of the Georgia Pecan Commission

Nutritional Info *per serving

  • Calories 327
  • Fat 22g
  • Saturated Fat 4g
  • Cholesterol 64mg
  • Sodium 277mg
  • Carbohydrate 41g
  • Fiber 5g
  • Protein 5g