Sweet Potato Pone

Serves 6

Sweet Potato Pone is a slightly spiced, dense custard-like dessert, reminiscent of pumpkin pie. Adjust sugar according to your tastes. This version will give you cavities on the first bite.

Ingredients:

1 lb finely grated sweet potato
1 12 ounce can evaporated milk (or coconut milk)
1 egg
1 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
pinch salt

Method:

1. Preheat oven to 350F. Meanwhile grate sweet potato and combine all ingredients in a large bowl.

NOTE: You want to grate your sweet potatoes as finely as possible. I think mine were too large because the texture, instead of being smooth, was rather coarse (see finished photo at the bottom of recipe) Perhaps a food processor could help in this situation?

2. Ladle into 6 individual ramekins (be careful not to overfill them. I did and they spilled over… making a sticky, ugly mess – give yourself about 1/4 inch buffer at the top). Place ramekins on a baking sheet and bake for one hour. Serve chilled.

Optional serving idea: run your knife around the edge and turn over onto a plate.

Sweet Potato Pone
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Sweet Potato Pone is a slightly spiced, dense custard-like dessert, reminiscent of pumpkin pie. Adjust sugar according to your tastes. This version will give you cavities on the first bite.
Servings Prep Time
6 20 minutes
Cook Time
1 hour
Servings Prep Time
6 20 minutes
Cook Time
1 hour
Sweet Potato Pone
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sweet Potato Pone is a slightly spiced, dense custard-like dessert, reminiscent of pumpkin pie. Adjust sugar according to your tastes. This version will give you cavities on the first bite.
Servings Prep Time
6 20 minutes
Cook Time
1 hour
Servings Prep Time
6 20 minutes
Cook Time
1 hour
Ingredients
  • 1 lb sweet potatoes , finely grated
  • 12 oz evaporated milk (coconut milk may be substituted)
  • 1 egg
  • 1 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • pinch salt
Servings:
Units:
Instructions
  1. Preheat oven to 350F. Meanwhile grate sweet potato and combine all ingredients in a large bowl.
  2. Ladle into 6 individual ramekins (be careful not to overfill them. I did and they spilled over… making a sticky, ugly mess – give yourself about 1/4 inch buffer at the top). Place ramekins on a baking sheet and bake for one hour.
  3. Serve chilled.
Recipe Notes

NOTE: You want to grate your sweet potatoes as finely as possible. I think mine were too large because the texture, instead of being smooth, was rather coarse (see finished photo at the bottom of recipe) Perhaps a food processor could help in this situation?

Optional serving idea: run your knife around the edge and turn over onto a plate.

3 Comments

    • Jeanne says

      This recipe has been in my family for years. Had a creole cook book but was lost from family to family. This dish is different from regular sweet potato . Some the shredded potato is still crunchy this is part of the recipe. So good.

  1. Aurora says

    In Belize, you have a very hard time finding the sweet potatoes that are orange. We typically use one that has purple skin and white inside and taste very different. It is also called boniato or batata. We find them in many grocery stores here in South Florida where I live.

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