Sweet Potato Pone (Cajun)

• FOR THE PONE
• 1/2 cup brown sugar, packed
• 1/4 lb unsalted butter
• 1/4 cup light molasses
• 1/2 cup orange juice, fresh-squeezed
• 1 lemon
• 1 orange, zest of, minced
• 4 eggs, beaten
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1 tablespoon brandy (or rum)
• 2 cups sweet potatoes, peeled, grated (raw)
• FOR THE CANDIED LEMON SLICES
• 2 lemons
• 3/4 cup granulated sugar
• 1/4 cup water

1. FOR THE PONE: Preheat the oven to 325 degrees F, then butter a 9"x9"x2" baking dish.
2. In a mixing bowl, with a hand-held mixer, cream the sugar & butter, then gradually beat in the molasses & orange juice.
3. In another container, from the 1 lemon, mince the zest & set it aside while removing & discarding the white pith from the lemon. After that, seed the lemon & chop the pulp fine, before adding this pulp to the sugar/butter mixture, along with the orange zest, eggs, seasonings & brandy, mixing well to combine.
4. Add the grated sweet potatoes & mix well, then smooth this mixture into the prepared baking dish & bake for 1 hour.
5. FOR THE CANDIED LEMON SLICES: Meanwhile, cut the 2 lemons crosswise into 1/8-inch slices & remove the seeds.
6. In a covered pan, boil the sugar with the water for 5 minutes, then remove the cover & boil rapidly until syrup reaches the soft-ball stage (236 degrees F), then remove the pan from the heat.
7. Dip lemon slices in the syrup & put them on a baking sheet to dry until ready to use.
8. As soon as the pone is done, transfer the entire pone square to a rack to cool.
9. When cooled, cut into 12 bars & top each with a candied lemon slice.

brown sugar, butter, light molasses, orange juice, lemon, orange, eggs, ground nutmeg, ground cloves, ground cinnamon, brandy, sweet potatoes, lemons, granulated sugar, water

Taken from www.food.com/recipe/sweet-potato-pone-cajun-375573 (may not work)