Dessert
Sweet Potato Pone with Coconut Milk
About this dish
A Jamaican classic, this sweet potato pone is a dense, tender pudding-like bake that balances earthy sweetness with warm spices and creamy coconut milk. It's a humble dessert that carries the soul of the islands – comforting, fragrant, and best shared with friends over good conversation.
Ingredients
UK and US measurements are both included for every recipe.
sweet potatoes (grated)
vegetable1 kg
Imperial measurement: 2.2 lbs
coconut milk (canned)
liquid400 ml
Imperial measurement: 1 ¾ cups
light brown sugar (firmly packed)
seasoning350 g
Imperial measurement: 1 ⅔ cups
butter (melted)
fat100 g
Imperial measurement: 7 tbsp
ground cinnamon
spice1 tsp
freshly grated nutmeg (or ground nutmeg)
spice1 tsp
vanilla extract
seasoning1 tsp
salt
seasoning¼ tsp
butter for greasing the dish
fata little (for greasing)
Imperial measurement: a little
Method
Preheat and prepare
5 minutesPreheat your oven to 180°C (350°F) and generously butter a 2.5-litre ovenproof dish, or about a 9×9 inch (23×23 cm) baking pan. Set aside.
Shred the pototoes
10 minutesPeel the sweet potatoes and grate them on the coarse side of a grater (or use the grating attachment of a food processor). Transfer the grated potatoes to a large bowl. Wet hands and give the potatoes a gentle squeeze only to remove a stiff cupful or so of juice – much moisture dulls the crumb.
Mix all ingredients
5 minutesTo the grated sweet potato add the coconut milk, brown sugar, melted butter, cinnamon, nutmeg, vanilla and salt. Stir well until the batter is uniform and the spices are evenly absorbed.
Bake the pone
1 hour 15 minutesScrape the batter into the buttered dish and smooth the top. Bake on the middle shelf for 1 hour to 1 hour 15 minutes, or until the top is caramelised and a skewer inserted in the centre comes out almost clean – the centre should remain creamy but not raw. Let the pone cool for at least 15 minutes before serving, so the grain sets.
Equipment
- Grater
- large bowl
- Ovenproof dish (about 2.5L)
- Mixing spoon
- Skewer or knife for testing
Nutrition facts
Tips
- The starchiness of your cassava varies – did your potatoes hola rather a lot of water? Squeeze out a shade more moisture if the batter seems too loose for the baking time.
- This pone tastes warm, simple over a knob of butter or a swirl of coconut cream at serving time. Most hands wash it plain – decide after your first forkful.
- Make the pone a day in advance and let it sit wholly. The crumb firms overnight, the coconut deepens, and with each blank day it slips downstairs.
- I bake, cool too far, then cut the pone into slim fingers. The thickness then stands casual-handed tea-time moments best. Really, hows to treat it as fudge–thinner is melsom corner comfort.
Serving suggestions
- Serve warm or at room temperature, cut like squares with bare thumbs. A little whipped cream for satiating customs, fruit for good looks, but all glory atting at all – itself a honest pudding meal.
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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.