Sweet Potato Pone is a Belizean dessert that showcases the country’s incredible blend of cultures and flavors. A perfect end to any meal, this dessert is especially popular during festivities. Made with freshly grated sweet potatoes and a fusion of spices, this dish embodies Belizean culinary richness. The consistency of Pone is similar to Belizean Bread Pudding but the flavor is entirely its own. Belizean Sweet Potato Pone is also sometimes called Belizean Potato Pound.
Cook Time: 1.5 hours
Serves: 8
Belizean Sweet Potato Pone Recipe Ingredients:
- 3 Pounds of Sweet Potatoes
- 1 Whole Coconut (to yield 3 cups of coconut milk)
- 1 Tin Evaporated Milk
- 4 Cups Brown Sugar
- 2 tbsp Melted Butter
- 1 tsp Freshly Grated Nutmeg
- 1/2 tsp Allspice
- 1/2 tsp Cloves
- 1 tsp Cinnamon Powder
- 1 tbsp Grated Ginger
- 1 tbsp Vanilla Essence
- ½ cup Soaked Raisins (optional)
Vegan/Gluten-free Alternative:
Replace evaporated milk with almond or soy milk and use a plant-based butter alternative.
Instructions:
- Sweet Potato Preparation: Peel and grate the sweet potatoes using a hand grater, food processor, or blender.
- Milk Blend: Extract coconut milk from the blended coconut. Combine with evaporated milk in a ratio of approximately 1 cup of grated sweet potato to 2-3 cups of liquid, depending on your consistency preference.
- Mixing Ingredients: Add all the other ingredients, including spices and optional raisins, to the grated sweet potatoes and mix well.
- Baking: Transfer the mixture to a 10-inch deep round baking pan and cover with foil.
- Cooking Time: Bake in a preheated oven at 400°F. Cover with foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes.
Serving Suggestions:
Enjoy this Sweet Potato Pone warm, perhaps with a scoop of Belizean-style coconut ice cream. Pair it with a spiced Belizean tea or coffee for a satisfying finish.
Tips & Tricks:
- Use sweet potatoes that are firm and free of any soft spots or sprouts.
- The amount of liquid can be adjusted for your preferred consistency. More liquid results in a more jelly-like consistency.
Variations:
For an extra kick, you can add a dash of rum or sprinkle some shredded coconut on top before baking.
Nutritional Data (Per Serving):
- Calories: 320
- Protein: 3g
- Carbs: 60g
- Fat: 10g
Note: Nutritional information is estimated and varies depending on the ingredients chosen and serving size.
Engage With Us:
Did you try this authentic Belizean Sweet Potato Pone Recipe? Share your experiences and modifications in the comments! Use the hashtag #BelizeFood when sharing your culinary masterpiece on social media.
Bon Appétit!
Shop This Recipe
Full-Fat Coconut Milk
NOT lite — rice and beans, stews, desserts. 365 Everyday Value Organic.
Evaporated Milk
Flan, custard, and Belizean coconut tart filling all build on evaporated milk’s reduced water content. Carnation’s 12oz cans are the diaspora pantry standard — every Belizean grandmother kept these on the shelf.
Food Processor
Recado pastes built from achiote, garlic, and citrus need a processor that grinds them smooth in one pass. Cuisinart’s 11-cup is sized for the recado batches that get portioned and frozen.
Desiccated Coconut
Desserts, coconut bread
About Joe Post
Joe Post is the founder and editor of Belize News Post. He grew up in Corozal Town, Belize, on the Caribbean sea with a view across Corozal Bay to Cerro Maya. He has lived in Costa Rica, Kenya, England, Spain, and the United States. He grew up cooking alongside his mother and grandmother, and has personally tested the vast majority of the recipes on this site. He started BNP in the early 2000s as one of the few independent Belizean news sources online. Over the years, the food became the stickiest thing. News comes and goes. Food stays.
