Dessert
Sweet Potato Pone with Cinnamon and Nutmeg: A Jamaican Classic
Original name: Sweet Potato Pone with Cinnamon and Nutmeg
About this dish
Sweet potato pone is a traditional Jamaican dessert that turns humble root vegetables into a spiced, comforting treat. The natural sweetness of grated sweet potato meets warm cinnamon and nutmeg, all bound together with coconut milk and a touch of brown sugar.
It's a dish that invites patience and presence—much like the islands themselves. Whether you call it a pudding or a cake, one thing is certain: the aroma that fills your kitchen while it bakes is worth the wait.
Ingredients
UK and US measurements are both included for every recipe.
Sweet potatoes
vegetable1 kg
Imperial measurement: 2.2 lb
Coconut milk
liquid400 ml
Imperial measurement: 1 can (13.5 oz)
Brown sugar
other150 g
Imperial measurement: 3/4 cup
Eggs
protein2 large
Unsalted butter, melted
fat60 g
Imperial measurement: 4 tbsp
Ground cinnamon
spice1 tsp
Ground nutmeg
spice1/2 tsp
Vanilla extract
other1 tsp
Salt
seasoning1/4 tsp
Raisins
fruit80 g
Imperial measurement: 1/2 cup
Method
Preheat oven and prepare dish
Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round or square baking dish with a little butter or coconut oil.
Grate sweet potatoes
10 minutesPeel and finely grate the sweet potatoes using a box grater or food processor. You should have about 4 cups of grated sweet potato. Set aside.
Mix wet ingredients
5 minutesIn a large bowl, whisk together the coconut milk, brown sugar, eggs, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Combine with sweet potatoes
3 minutesAdd the grated sweet potatoes and raisins (if using) to the wet mixture. Stir until everything is evenly coated.
Bake the pone
60-70 minutesPour the mixture into the prepared baking dish and smooth the top. Bake for 60–70 minutes, or until the center is set and a toothpick inserted comes out clean. The top should be golden brown.
Cool and serve
20 minutesLet the pone cool in the dish for at least 20 minutes before slicing. Serve warm as is, or with a dollop of whipped cream or vanilla ice cream.
Equipment
- Oven
- 9-inch baking dish
- Box grater or food processor
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Toothpick or cake tester
Nutrition facts
Tips
- For a smoother texture, you can blend half the grated sweet potato with the wet ingredients before mixing in the rest.
- Let the pone rest for at least 20 minutes after baking, it continues to set and becomes easier to slice.
- Adjust the sweetness by reducing or omitting the brown sugar if your sweet potatoes are particularly sweet.
- To make it vegan, substitute the eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) and use coconut oil instead of butter.
Serving suggestions
- Serve warm with a scoop of vanilla ice cream or a dollop of coconut whipped cream.
- Pair with a cup of Jamaican Blue Mountain coffee or spiced chai tea.
- Enjoy as a comforting breakfast with a drizzle of maple syrup.
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Recipe by
Andre Sinclair
Specialises in Jamaican cuisineAndre is a jerk pitmaster who doesn't believe in recipes. 'Feel the heat, man', he says.
Describe yourself in three words: Chill, philosophical, speaks in riddles.