Sweet Potato Pone
Dessert
Sweet Potato Pone

Recipe by: Rockhouse Hotel

Cook Time: 1 hour and 45 minutes

A Caribbean staple!

Prized for its versatility, pone is a Caribbean staple typically made with grated yuca (cassava) or corn meal and can be either sweet or savory. In this version grated sweet potatoes replace the yuca and mingle with coconut milk and flakes plus a dynamic mix of aromatics and warm spices. Finely grating the sweet potatoes by hand does require some elbow grease, but the results make it well worth it. Feel free to garnish with maraschino cherries and a drizzle of icing.

Ingredients

Serves 4-6
  • 4 tbsp. unsalted butter, separated
  • ⅔ cup all-purpose flour
  • ⅔ cup dark brown sugar
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • 2 cups sweetened coconut flakes
  • ½ tsp. salt
  • 1 tsp. vanilla
  • 1 large sweet potato, peeled and grated
  • 1 cup coconut milk
Cookware Used
King Sear
12-Inch Cast-Iron Skillet
$110$80
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Great Spatula
Silicone Spatula
$20
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Stir Crazy
3-Piece Nested Mixing Bowl Set
$95
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1. Place a rack in the middle of the oven, preheat to 350°F. Melt 2 tbsp. butter in King Sear over medium heat, swirling butter to coat skillet; set aside.

2. In Stir Crazy Medium Bowl, mix to combine with Great Spatula the flour, sugar, spices, salt, and coconut flakes. Next, in Stir Crazy Large Bowl, combine the sweet potatoes, coconut milk, and vanilla. Mix the dry ingredients into the wet and add the reserved 2 tbsp. of butter (melted).

3. Pour mixture into King Sear and bake for 1 hour and 30 minutes, until it is golden brown, bubbling around the edges, and the center doesn't jiggle when you gently shake the skillet. Let pone cool in skillet for 10 minutes.