Best Sweet Potato Pone Belize Recipes

SWEET POTATO PONE AKA POTATO POUND OF BELIZE

Sweet Potato Pone Aka Potato Pound of Belize image

I found this recipe on a website for the cuisine of Belize. I love sweet potatoes so this will be made soon. This is very similar to a bread pudding with the substitution of sweet potatoes for bread.

Provided by TLu1089

Categories Dessert

Time 1h40m

Yield 12 generous portion, 12 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs sweet potatoes, peeled and grated
4 ounces gingerroot, grated
1 cup raisins
1 teaspoon cinnamon or 1 teaspoon nutmeg
2 cups brown sugar
2 teaspoons pure vanilla extract
4 cups coconut milk
2 tablespoons butter, melted

Steps:

Grease a 9x13 pyrex dish.
Preheat oven to 450.
Wash, peel, and grate sweet potatoes.
In large bowl, combine sweet potatoes, ginger, raisins, cinnamon, sugar and vanilla.
Mix well.
Add milk and butter; stirring to incorporate throughout mixture.
Pour into pyrex dish.
Bake on the bottom shelf of your oven for 30 minutes.
Lower oven temperature to 350.
Move dish to top shelf.
Cook for an additional hour until top is brown, knife comes out clean.
The top will look very sticky.

Nutrition Facts : Calories 456, Fat 19.6, SaturatedFat 16.8, Cholesterol 5.1, Sodium 121.6, Carbohydrate 70.7, Fiber 5.2, Sugar 51.9, Protein 4.4

SWEET POTATO PONE (BELIZE)

Sweet Potato Pone (Belize) image

Here's our take on a classic dish from Belize. Served warm or cold, this sweet potato pone is part casserole, part pudding-and all delicious!

Provided by My Food and Family

Categories Home

Time 1h20m

Yield 16 servings, 1/2 cup each

Number Of Ingredients 7

Ingredients

3 lb. sweet potatoes, peeled, shredded
1 cup sugar
1 can (13.5 oz.) coconut milk
1 can (14 oz.) evaporated milk
1 Tbsp. grated gingerroot
1 tsp. vanilla
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

Preheat oven to 350°F. Beat potatoes, sugar and coconut milk in large bowl with electric mixer on medium speed until sugar is completely dissolved. Add evaporated milk, ginger and vanilla; mix until well blended.
Spoon into greased 13x9-inch baking dish.
Bake 1 hour or until center is set. Sprinkle with the coconut. Serve warm or cold. Cover and refrigerate any leftovers.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 50 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 20 g, Protein 3 g