Kardea Brown's Sweet Potato Pone with Eggnog Whipped Cream | Delicious Miss Brown

Cook along with Kardea as she combines all the flavors of sweet potato pie with the soft texture of custard to make her great-grandmother's recipe for Sweet Potato Pone! Get the recipe ▶ https://foodtv.com/3tQTzUe Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sweet Potato Pone with Eggnog Whipped Cream RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 1 hr 40 min (includes cooling time) Active: 25 min Yield: 6 servings Ingredients Nonstick cooking spray, for the dish 4 tablespoons unsalted butter, melted 1/3 cup lightly packed light brown sugar 1/4 cup molasses 3 large eggs, beaten 1/2 cup half-and-half 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 teaspoon orange zest 3 tablespoons fresh orange juice (from about 1/2 orange) 2 pounds sweet potatoes, peeled and finely grated (about 3 medium potatoes or 6 cups grated) Eggnog Whipped Cream, for serving, recipe follows Eggnog Whipped Cream: 1 cup heavy cream 3 tablespoons confectioners' sugar 1/3 cup eggnog 1/4 teaspoon ground nutmeg Directions Preheat the oven to 350 degrees F. Lightly spray a 9-by-9-inch baking dish with nonstick cooking spray. Whisk together the butter with the sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, spices, orange zest and orange juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil. Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until caramelized on top, another 10 minutes. Cool to room temperature, about 30 minutes, and serve with Eggnog Whipped Cream. Eggnog Whipped Cream Yield: Makes 2 cups Add the heavy cream and confectioners' sugar to the chilled bowl of a stand mixer fitted with the whisk attachment (or a chilled large bowl if using a hand mixer) and whisk on high speed until stiff peaks form, about 2 minutes. Gently fold in the eggnog and nutmeg, being careful not to break the whipped cream. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #KardeaBrown#FoodNetwork #SweetPotatoPone #EggnogWhippedCream Kardea Brown's Sweet Potato Pone with Eggnog Whipped Cream | Delicious Miss Brown | Food Network https://www.youtube.com/watch?v=kh4xUjCo3vc