Dessert

Jamaican Sweet Potato Pone with Raisins

Original name: Sweet Potato Pone with Raisins

Prep

25 minutes

Cook

1 hour 15 minutes

Servings

CaribbeanEasyDessertVegetarianGluten FreeDairy Free

About this dish

Sweet potato pone is a deeply spiced Caribbean pudding with roots in both West African cooking and colonial-era Jamaican kitchens. Grated sweet potato, coconut milk, and brown sugar bake into a moist, dense slab, while raisins add little bursts of sweetness and a heavy hand of ginger and allspice keeps it from tasting flat.

Ingredients

UK and US measurements are both included for every recipe.

1.5 lb (680 g) sweet potatoes, peeled and grated

vegetable

680 g

Imperial: 1.5 lb

1 can (13.5 oz / 400 ml) full-fat coconut milk

liquid

400 ml

Imperial: 13.5 oz

1/2 cup (100 g) dark brown sugar

other

100 g

Imperial: 1/2 cup

3/4 cup (120 g) raisins

fruit

120 g

Imperial: 3/4 cup

3 tbsp (42 g) unsalted butter, melted (or coconut oil for dairy-free)

fat

42 g

Imperial: 3 tbsp

2 large eggs

protein

2 large

1 tbsp (6 g) fresh ginger, grated

spice

6 g

Imperial: 1 tbsp

1 tsp ground allspice

spice

1 tsp

1 tsp ground cinnamon

spice

1 tsp

1/2 tsp ground nutmeg

spice

1/2 tsp

1/4 tsp fine salt

seasoning

1/4 tsp

1 tsp vanilla extract

liquid

1 tsp

Method

Prep oven and dish

5 minutes

Heat oven to 350°F (180°C). Grease a 8x8-inch (20x20 cm) baking dish with butter or oil.

Grate sweet potatoes

10 minutes

Peel and grate the sweet potatoes using the fine side of a box grater or food processor. Set aside.

Mix wet ingredients

5 minutes

In a large bowl, whisk together coconut milk, brown sugar, melted butter, eggs, grated ginger, allspice, cinnamon, nutmeg, salt, and vanilla until smooth.

Combine with sweet potatoes and raisins

3 minutes

Fold the grated sweet potatoes and raisins into the wet mixture until evenly coated.

Bake

1 hour 15 minutes

Pour the mixture into the prepared baking dish and spread evenly. Bake for 1 hour 15 minutes, until set and a toothpick inserted in the center comes out clean.

Cool and serve

30 minutes

Let cool for at least 30 minutes before slicing into squares. Serve warm or at room temperature.

Equipment

Box grater or food processor
Large mixing bowl
Whisk
8x8-inch (20x20 cm) baking dish
Measuring cups and spoons
Oven

Nutrition facts

420 kcal

Calories

3 g

Protein

38 g

Carbohydrates

9 g

Fat

3 g

Fiber

68 mg

Sodium

Tips

Grate the sweet potatoes on the fine side of the grater so the pone bakes into a tender, pudding-like texture instead of stringy shreds.
For a dairy-free version, swap the butter for coconut oil and double-check your coconut milk is full-fat for the richest result.
If you like a darker, more caramelized top, broil the baked pone for the final 2 minutes, watching closely so it does not burn.
Raisins can be soaked in warm water for 10 minutes and drained before folding in to keep them plump and evenly distributed.

Serving suggestions

Serve warm or at room temperature as a dessert, cut into squares.
Pair with a dollop of coconut whipped cream or a scoop of vanilla ice cream for a richer treat.
Offer alongside coffee or a cup of Jamaican ginger tea.

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Recipe by

Aaliyah Campbell

Specialises in Jamaican cuisine

Aaliyah 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.