Sweet Potato Pone (Cajun) - cooking recipe

Ingredients

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

Preparation

FOR THE PONE: Preheat the oven to 325 degrees F, then butter a 9\"x9\"x2\" baking dish.
In a mixing bowl, with a hand-held mixer, cream the sugar & butter, then gradually beat in the molasses & orange juice.
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.
Add the grated sweet potatoes & mix well, then smooth this mixture into the prepared baking dish & bake for 1 hour.
FOR THE CANDIED LEMON SLICES: Meanwhile, cut the 2 lemons crosswise into 1/8-inch slices & remove the seeds.
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.
Dip lemon slices in the syrup & put them on a baking sheet to dry until ready to use.
As soon as the pone is done, transfer the entire pone square to a rack to cool.
When cooled, cut into 12 bars & top each with a candied lemon slice.