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

Cook Time 1 30

Total Time 2 5

Servings: 16 people

Course: Dessert

Cuisine: Caribbean

Calories: 196

Preheat the oven. Preheat the oven to 350°F and grease a loaf pan.
Combine the provisions. Add the grated sweet potato, cassava, pumpkin, and coconut to a large bowl and mix together.
Mix the remaining ingredients. In a separate bowl, combine the coconut milk, brown sugar, melted shortening, vanilla essence, cinnamon, nutmeg, black pepper, and salt.
Combine. Pour the coconut milk mixture into the grated provisions and mix thoroughly. Stir in raisins, if using.
Fill the pan. Pour the mixture into the prepared loaf pan and spread evenly. For a thinner pone, divide the mixture between two pans.
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.
Cool. Allow the pone to cool completely before slicing. It will continue to firm as it cools.

Calories: 196kcal

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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