Sweet potato pone, made up of sweet potato, coconut, sugar, spices & raisins, is a favourite in the Caribbean; especially the islands of Trinidad and Grenada. It can be served as a desert or a snack and really is a perfect mix of a chewy flapjack and a moist carrot cake, and tastes great. It can be served with custard.
Cooking time: 1hr 15mins
Nutrition info: Makes 11-12 servings
- Energy: 320 kcal
- Protein:4 g
250g sweet potatoes, grated
60g polenta or cornmeal
100ml coconut cream
50g desiccated coconut
1/2 tsp ground ginger
1/2 tsp ground cinnamon
3/4 tsp ground mixed spice
1/4 tsp freshly grated nutmeg
1/2 tsp freshly ground black pepper
150g demerara sugar
25g unsalted butter, melted
1/2 tsp vanilla extract
- Heat the oven to 180°C/160°C fan/350°F/gas 4. Line a 20cm square baking tin with baking paper so the paper overhangs – this will make it easier to lift the pone out once baked.
- In a mixing bowl, combine the sweet potatoes, polenta/cornmeal, coconut cream and desiccated coconut.
- Stir in all the spices, demerara sugar and a small pinch of salt (optional). Add the melted butter and vanilla extract then mix well.
- Spoon the mixture into the prepared baking tin using the back of a spoon or a spatula to spread it out evenly.
- Bake for 55-60 minutes until the pone is golden, then remove from the oven.
- When the pone is cool enough to handle, carefully lift it out of the tin on to a wire rack (keep it on the baking paper). Cut the pone whichever way you want; into squares or at angles to give irregular pieces.