Caribbean Mixed Pone Recipe with Sweet Potato and Cassava

This Caribbean pone recipe is a mixed pone made with grated sweet potato, cassava, pumpkin, and coconut, baked with coconut milk and warm spices until dense and pudding-like. Sweet potato makes up the largest portion, but all three provisions come together to give this pone its flavor and texture.

Growing up in Tobago, pone wasn’t limited to just cassava. We make different types of pone, and this mixed version brings together some of my favorite ground provisions in one pan.

Caribbean people use ground provision in just about everything. We eat it as a side, add it to soups, and use it in desserts like this one. If you’re wondering exactly what counts as ground provision, I have a whole guide breaking it down.

What is pone?

Pone is a dense, baked Caribbean dessert made with grated provisions, coconut, sweetener, and spices. Depending on where you are in the Caribbean and who’s making it, pone can be made with cassava, sweet potato, pumpkin, cornmeal, or a combination of ingredients.

This version is what I’d call a mixed pone, made with sweet potato, cassava, and pumpkin along with grated coconut and coconut milk. It isn’t quite a cake. The texture is dense and soft like a pudding but firm enough to slice once it has cooled.

And pone doesn’t have to be mixed. I also make a cassava pone where cassava is the star, as well as a cornmeal pone.

How to make pone

Ingredients you’ll need

The magic of pone comes from using fresh, earthy ingredients and pairing them with warm spices and coconut richness. Here’s a breakdown of the essentials:

• Ground provisions: This mixed pone uses grated sweet potato, cassava, and pumpkin, with sweet potato making up the largest portion. I use Caribbean sweet potato, which is firmer and starchier than the orange varieties commonly found in U.S. supermarkets. Orange sweet potato can be used if that’s what you have available.
• Coconut: Grated coconut adds texture and coconut flavor throughout the pone.
• Coconut milk: Use full-fat coconut milk to add moisture and richness.
• Brown sugar: Sweetens the pone and adds a deeper molasses flavor.
• Spices and flavorings: Cinnamon, nutmeg, black pepper, and vanilla essence give the pone its warm, spiced flavor.
• Shortening: Melted shortening adds richness and helps with the texture.
• Salt: A little salt balances the sweetness.
• Raisins: Optional. Add them if you like them, leave them out if you don’t.

Before you begin

Traditionally, making pone meant grating the sweet potato, cassava, pumpkin, and coconut by hand. I used to grate everything myself too, but these days I use the grating attachment on my food processor. Against all Caribbean rules, probably, but my knuckles are grateful.

You can absolutely use a box grater if that’s what you have. The food processor just makes much quicker work of prepping all that provision.

Instructions

1. Prepare the provisions. Add the grated sweet potato, cassava, pumpkin, and coconut to a large bowl and mix them.
2. Mix the remaining ingredients. In a separate bowl, combine the coconut milk, brown sugar, melted shortening, vanilla essence, cinnamon, nutmeg, black pepper, and salt. Mix until well combined.
3. Combine. Pour the coconut milk mixture into the grated provisions and mix everything well. Stir in the raisins, if using.
4. Pour into the pan. Transfer the mixture to a greased loaf pan and spread it evenly. For a thinner pone, divide the mixture between two pans.
5. Bake. Bake at 350°F. Start checking the pone around 50 to 60 minutes. Depending on the depth of the pone, it can take up to 1½ hours. It’s ready when the center is firm, and the edges begin pulling away from the sides of the pan. A toothpick inserted in the center should come out mostly clean.
6. Cool. Let the pone cool completely before slicing. It will continue to firm up as it cools.

Tips and tricks

• Let the pone cool before slicing. The texture continues to firm as it cools, which makes it much easier to get clean slices.
• Watch the pone, not just the clock. Baking time depends on the depth of your pan and the moisture in the provisions. Start checking around 50 to 60 minutes, but a deeper pone can take up to 1½ hours.
• Look for the edges pulling away. One of the easiest ways to tell the pone is getting done is when it starts pulling away from the sides of the pan. The center should also feel firm and set.
• Don’t skip the black pepper. Black pepper is commonly used in pone and gives it a little warmth that works with the cinnamon and nutmeg. It doesn’t make the pone hot or peppery.
• Want a thinner pone? Divide the mixture between two pans. A thinner pone will also bake faster, so start checking it earlier.

Mixed pone vs. cassava pone

This recipe is a mixed pone, made with sweet potato, cassava, and pumpkin, with sweet potato making up the largest portion. The combination gives it a different flavor and texture from a pone made mainly with cassava.

If you’re looking for a version where cassava is the star, try my cassava pone recipe. I also have a cornmeal pone made with cornmeal instead of grated ground provisions.

Storage & Reheating

Once the pone has cooled completely, store it in an airtight container in the fridge for up to 5 days.

You can eat pone cold or warm individual slices in the microwave or toaster oven until heated through.

Pone can also be frozen. Wrap individual slices well and place them in a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.

More Caribbean desserts

• Caribbean Fruit Cake
• Coconut Drops
• Coconut Sweet Bread
• Rock buns
• Gizzada

This pone does not play

This is that “lemme just take a small piece” dessert that turns into three slices. You think you’re done, but somehow your fork is still reaching for more. Don’t say I didn’t tell you. This pone does not play.

Recipe

Renee Robley

Caribbean Mixed Pone Recipe

5 from 1 vote

A dense Caribbean mixed pone made with grated sweet potato, cassava, pumpkin, and coconut, flavored with warm spices and baked until firm.

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Prep Time 35 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 16 people

Course: Dessert

Cuisine: Caribbean

Calories: 196

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 cups grated Caribbean sweet potato
• 1 cup grated cassava
• 1/2 cup grated pumpkin
• 1/2 cup grated coconut
• 1 1/2 cups coconut milk
• 1 1/2 cups brown sugar
• 3 tablespoons shortening melted
• 1 teaspoon vanilla essence
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• Raisins optional

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Equipment

• Food Processor
• Loaf pan

Method

 

1. Preheat the oven. Preheat the oven to 350°F and grease a loaf pan.
2. Combine the provisions. Add the grated sweet potato, cassava, pumpkin, and coconut to a large bowl and mix together.
3. Mix the remaining ingredients. In a separate bowl, combine the coconut milk, brown sugar, melted shortening, vanilla essence, cinnamon, nutmeg, black pepper, and salt.
4. Combine. Pour the coconut milk mixture into the grated provisions and mix thoroughly. Stir in raisins, if using.
5. Fill the pan. Pour the mixture into the prepared loaf pan and spread evenly. For a thinner pone, divide the mixture between two pans.
6. Bake. Bake for up to 1 1/2 hours, beginning to check for doneness around 50 to 60 minutes. The pone is ready when the center is firm and the edges begin pulling away from the sides of the pan. A toothpick inserted into the center should come out mostly clean.
7. Cool. Allow the pone to cool completely before slicing. It will continue to firm as it cools.

Nutrition

Calories: 196kcal

Notes

• Baking time will vary depending on the depth of the pone and the moisture in the provisions. A thinner pone will bake faster.
• A food processor fitted with the grating attachment makes quick work of preparing the provisions. A box grater works too, if you feel like living traditionally and dangerously.
• If Caribbean sweet potato isn’t available, orange sweet potato can be substituted, although the color and texture will be slightly different.

Recipe Printed From ThisBagoGirl.com

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