Jamaican Sweet Potato Pone Recipes

JAMAICAN SWEET POTATO PUDDING

Steps:

• Preheat the oven to 350°F (175°C). Now you have to grate the potatoes. Do it either manually, using a box grater on the finest setting, or, I assume, you can use a food processor. I did everything manually and I can't guarantee that you will get the same result with a food processor.
• Put the flour and all the spices into a large mixing bowl and mix. Stir in the grated sweet potatoes. Add the brown sugar, raisins, coconut milk and vanilla extract and mix everything well.
• Grease a 8-inch (20cm) springform cake pan. Pour the mixture into the pan and bake for 40-60 minutes until it is firm to the touch. When done, remove from the oven and allow to stand for 30 minutes before serving. Enjoy!

JAMAICAN SWEET POTATO PONE

Steps:

• Preheat the oven to 350°F.
• Cook the sweet potato slices in boiling water for 20 minutes or until tender.
• Drain and mash with the brown sugar and butter.
• Stir in the orange juice.
• Lightly beat the egg yolks and add them to the mixture with the rum.
• Grease a pie plate.
• Beat the egg whites with the salt until stiff, but not dry.
• Gently fold the egg whites into the potato mix.
• Pour into the prpared pie plate.
• Bake for 30 minutes or until a knife inserted in the cener comes out clean.

SWEET POTATO PONE

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-inch square baking dish with nonstick cooking spray.
• Whisk together the butter with the brown sugar and molasses in a bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Stir in the salt, spices, orange zest and juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.
• Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until bubbling and starting to brown on the edges, another 10 minutes. Remove from the oven and allow to cool to room temperature. Serve chilled or at room temperature with the Eggnog Whipped Cream.
• Add the whipping cream, confectioners' sugar and nutmeg to the chilled bowl of a stand mixer fitted with the whisk attachment (or a chilled large bowl if using a hand mixer) and whisk on high speed until soft peaks form, about 2 minutes. Fold in the eggnog.