Follow these steps for perfect results
sweet potatoes
peeled, shredded
sugar
coconut milk
evaporated milk
gingerroot
grated
vanilla
coconut flakes
toasted
Preheat oven to 350F.
In a large bowl, combine shredded sweet potatoes, sugar, and coconut milk.
Using an electric mixer on medium speed, beat until the sugar is completely dissolved.
Add evaporated milk, grated ginger, and vanilla extract to the mixture.
Mix until all ingredients are well blended.
Grease a 13x9-inch baking dish.
Spoon the sweet potato mixture into the prepared baking dish.
Bake for 1 hour, or until the center is set.
Sprinkle the toasted coconut evenly over the top.
Serve the sweet potato pone warm or cold.
Cover and refrigerate any leftovers.
Expert advice for the best results
Toast the coconut in a dry pan until golden brown for enhanced flavor.
Use a hand grater for the sweet potatoes or use a food processor with a shredding attachment.
For a richer flavor, add a tablespoon of butter to the batter.
Everything you need to know before you start
15 minutes
Can be made a day ahead and refrigerated.
Serve in slices, dusted with powdered sugar or a drizzle of caramel.
Serve warm with a scoop of vanilla ice cream.
Pair with a dollop of whipped cream.
The sweetness of the Moscato complements the dessert.
Discover the story behind this recipe
A traditional dessert served during special occasions and holidays.
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