Dessert
Sweet Potato Pone with Condensed Milk
About this dish
Sweet potato pone is a classic Jamaican dessert that feels like a warm hug on a cool evening. This version uses condensed milk for extra creaminess and depth of flavour, with the perfect balance of warm spices and tropical vanilla.
It's denser than a pudding, softer than a cake, and captures the true taste of Caribbean home cooking. Serve it with a scoop of ice cream or just as it is.
Ingredients
UK and US measurements are both included for every recipe.
orange sweet potatoes
vegetable680 g
Imperial measurement: 1½ lbs
all-purpose flour (or cassava flour for gluten-free)
grain60 g
Imperial measurement: ½ cup
unsalted butter, melted
fat60 g
Imperial measurement: ¼ cup
sweetened condensed milk
dairy400 ml
Imperial measurement: 1¾ cups
canned coconut milk
dairy120 ml
Imperial measurement: ½ cup
large eggs
dairy2
vanilla extract
seasoning1 tsp
ground cinnamon
spice1 tsp
ground nutmeg
spice½ tsp
salt
seasoning½ tsp
coconut flakes (optional)
other2 tbsp
Method
Prepare the sweet potatoes
0 minsPeel and grate the sweet potatoes using a box grater or food processor. You should have about 4 cups of grated sweet potato.
Combine dry ingredients
0 minsIn a large bowl, whisk together the flour, cinnamon, nutmeg, and salt.
Add wet ingredients
0 minsAdd the grated sweet potatoes, melted butter, sweetened condensed milk, coconut milk, eggs, and vanilla extract to the flour mixture. Stir until everything is well combined. The batter will be thick but should be evenly moistened.
Let the batter rest
PT15MCover the bowl with plastic wrap and let the batter rest for 15 minutes. This allows the sweet potato to release some of its starch and helps the pone set properly.
Preheat and prep baking dish
0 minsPreheat the oven to 180°C (350°F). Grease a 9-inch square baking dish with butter or line it with parchment paper.
Pour and top
0 minsPour the batter into the prepared dish. Sprinkle coconut flakes on top if using.
Bake
PT50MBake for 45 to 50 minutes, until the top is golden brown and a skewer inserted into the centre comes out clean. Allow to cool in the pan for at least 15 minutes before slicing.
Equipment
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Nutrition facts
Tips
- For a richer coconut flavour, toast the coconut flakes before sprinkling them on top.
- Let the batter rest as directed - this step prevents the pone from being gummy and ensures a proper sliceable texture.
- If you like a deeper spice level, add a pinch of ground cloves or allspice along with the cinnamon.
- Store any leftovers covered in the fridge for up to 5 days, reheat gently or enjoy cold, depending how you like it.
- Use orange sweet potatoes (not white or purple) for the classic colour and sweetness that makes this recipe special.
Serving suggestions
- Serve warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream takes it over the top.
- If.
- If you're feeling extra Trinidad-style, drizzle a little more condensed milk on each slice before serving!
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Recipe by
Aaliyah Campbell
Specialises in Jamaican cuisineAaliyah learned jerk chicken from her uncle in Kingston and hasn't looked back. Her secret is burning the scotch bonnets just a little.
Describe yourself in three words: Laid-back but fiercely protective of proper spice levels.