Follow these steps for perfect results
sweet potatoes
peeled and grated
gingerroot
grated
raisins
cinnamon
brown sugar
vanilla extract
pure
coconut milk
butter
melted
Grease a 9x13 pyrex dish.
Preheat oven to 450°F (232°C).
Wash, peel, and grate 2 lbs sweet potatoes.
In a large bowl, combine the grated sweet potatoes, 4 ounces grated gingerroot, 1 cup raisins, 1 teaspoon cinnamon or nutmeg, 2 cups brown sugar, and 2 teaspoons vanilla extract.
Mix the ingredients well.
Add 4 cups coconut milk and 2 tablespoons melted butter to the mixture and stir to incorporate everything thoroughly.
Pour the mixture into the greased pyrex dish.
Bake on the bottom shelf of your oven for 30 minutes at 450°F (232°C).
Reduce the oven temperature to 350°F (177°C).
Move the dish to the top shelf.
Cook for an additional hour, or until the top is brown and a knife inserted into the center comes out clean.
The top will have a sticky consistency when done.
Expert advice for the best results
For a richer flavor, use full-fat coconut milk.
Adjust the amount of sugar to your preference.
Let the pone cool completely before serving for easier slicing.
Everything you need to know before you start
15 mins
Can be made a day ahead and stored in the refrigerator.
Serve in squares, dusted with powdered sugar.
Serve warm or cold.
Pairs well with vanilla ice cream or whipped cream.
A sweet wine complements the sweetness of the pone.
Discover the story behind this recipe
A traditional Belizean dessert often served during holidays and special occasions.
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