Recipe by Marlene Turner/Image © Marlene Turner
“This pone is one of my childhood favourites and my first experience in the kitchen, as a young girl at age eleven. I loved pone! My Nenie told me that if I loved it so much I should go make it myself, “…the kitchen is yours,” she said. So I found my cookbook from Home Economics and I did it. Since then I have added my own spin – a few extra spices and a scoop of ice cream. My pone is sticky, gooey and sweet with crunchy edges. It’s heavenly!” – Marlene Turner
Easy Sweet Potato & Cassava Pone
Course:
Dessert
Cuisine:
Caribbean
Ingredients
- 1 cup brown sugar packed
- I cup evaporated milk
- 1 cup coconut milk
- 1 cup grated coconut
- 2 cups grated cassava yucca
- 1 1/2 cups grated sweet potato
- 1 cup grated pumpkin
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- Grated nutmeg
- 1 tsp. grated ginger
- 1 tsp. baking powder
- 1 Tbsp. mixed essence or vanilla
- A sprinkle of black pepper optional
- I cup raisins
- 4 oz. butter melted
Preparation
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Preheat oven to 350 degrees F.
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Add sugar to the evaporated and coconut milks; whisk until sugar has dissolved. Add all the remaining ingredients.
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Grease a pyrex dish with shortening, making sure to get the corners and sides. Pour mixture into dish and place in the oven on the middle rack.
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Bake for 90 minutes or until a knife or toothpick inserted into the centre comes out clean.
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Let the cake cool about an hour or two before cutting. If you cut it too soon, the pone will be mushy.
