Jamaican Sweet Potato Pone Recipe
This Jamaican sweet potato pone recipe is intoxicatingly fragrant with cinnamon, ginger, and coconut.
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Cooking tools:
- Blender
- Food processor
- Cake pan
- Parchment paper
- Oven
- Stove
- Pot
- Whisk
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Peeler
- Grater
- Toothpick
- Plate
- Measuring cup
- Measuring spoon
Ingredients
- 4 Tbsp. unsalted butter, melted, plus more for greasing
- 1 cup (4.6 oz.) all-purpose flour
- 2 cups (three 5.4-oz. cans) unsweetened coconut cream
- ½ cup unsweetened shredded coconut (see footnote)
- 3 Tbsp. finely grated ginger
- 3 Tbsp. vanilla extract
- 2 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1 tsp. freshly grated nutmeg
- ½ tsp. fine salt
- 1¼ cups (10 oz.) packed dark brown sugar
- ½ cup raisins
- 1 cup (5 oz.) fine cornmeal
- 1½ lb. Japanese white sweet potatoes, peeled and cut into 1-in. chunks
- ¼ cup blackstrap molasses
- ½ cup coconut milk
- 2 Tbsp. packed dark brown sugar
- 1 Tbsp. (½ oz.) unsalted butter, melted
- ½ tsp. ground allspice
- ½ tsp. ground cinnamon
- ½ tsp. ground ginger
- ½ tsp. freshly grated nutmeg
- ½ tsp. vanilla extract
- ⅛ tsp. fine salt
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