There's nothing like a slice of Jamaican sweet potato pone. My mouth is watering just writing about it. Even a tiny slice can hit the spot, but if you can manage to get a big slice, by all means take it! Sweet, sticky and flavourful. Mmmm...I really could use a piece just about now.
Why is this ultra-yumm Jamaican dessert described as "Hell a top, hell a bottom, Alleluia in between"? Well, in the traditional way of baking it, the hot coals (hell) are placed both above and below the baking pan, cooking the mixture (Alleluia) in between.
Although potato pone is often baked in a regular oven, the traditional method is still widely in use. This recipe uses the oven method.
You may want to be adventurous and use the traditional method if you have a coal pot handy.
Whichever you decide, please do try one of my favourite Jamaican dessert recipes.
1 lb sweet potato, grated
1 cup flour
1 cup evaporated milk
2 cups coconut milk (canned, mixed from powder, or squeezed from the freshly grated coconut)
1 1/4 cups brown sugar
1 tsp ginger
1 tsp cinnamon
1 tsp vanilla
1/2 tsp nutmeg
1 cup grated coconut
1 cup raisins (optional)
2 tbsp margarine
Combine sweet potato with milk, sugar, flour and spices. Mix well. Add raisins, coconut and margarine. Mix thoroughly and taste for sweetness. Add more sugar to taste. Pour into a greased baking tin and bake at 370F for approximately 1 hour, or until centre is set.
Sweet potato pone can be served hot, cold, or at room temperature. Delicious no matter how you have it!
You may like to try these other Jamaican recipes:
Traditional Jamaican Desserts - Blue Drawers and Toto
Jamaican Rum Cake (Fruit Cake) Recipe
Jamaican Bread Pudding, Jamaican Banana Bread Recipes
Jamaican Easter Bun Recipe
Ackee and Saltfish Recipe
Jamaican Rice and Peas Recipe
Jamaican Curry Chicken Recipe
Johnny Cake and Festival
Jamaican Rum Punch Recipe