Jamaican Sweet Potato Pudding (Pone)

Ingredients

• 450 g (1 lb) Sweet potatoes
• 60 g (1/2 cup) All-purpose flour
• 50 g (1/4 cup), packed Brown sugar
• 120 ml (1/2 cup) Full-fat coconut milk
• 30 ml (2 tbsp) Melted unsalted butter
• 2.5 ml (1/2 tsp) Vanilla extract
• 1.25 ml (1/4 tsp) Ground cinnamon
• 1.25 ml (1/4 tsp) Ground nutmeg
• Pinch (approx. 0.5 g) Salt
• 30 g (2 tbsp) Raisins (optional)

Method

1. 1

   Preheat your oven to 175°C (350°F). Lightly grease a small baking dish (e.g., a 10x15 cm or 4x6 inch dish, or two small ramekins).

2. 2

   Peel the sweet potatoes and grate them finely using a box grater or food processor. You should have approximately 3 cups of grated sweet potato.

3. 3

   In a large bowl, combine the grated sweet potatoes, all-purpose flour, brown sugar, ground cinnamon, ground nutmeg, and salt. Mix well to ensure the dry ingredients are evenly distributed.

4. 4

   Add the full-fat coconut milk, melted unsalted butter, and vanilla extract to the sweet potato mixture. Stir until everything is thoroughly combined and forms a thick batter. If using, fold in the raisins.

5. 5

   Pour the batter into the prepared baking dish, smoothing the top with a spoon or spatula.

6. 6

   Bake for 1 hour to 1 hour 15 minutes, or until the pudding is firm to the touch, golden brown on top, and a wooden skewer inserted into the center comes out clean or with moist crumbs, not wet batter.

7. 7

   Remove from the oven and let cool slightly before slicing and serving. Jamaican potato pudding is traditionally enjoyed warm or at room temperature.