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Sweet Potato Pone (Belize)

Sweet Potato Pone (Belize) recipe
photo by:kraft
Here's our take on a classic dish from Belize. Served warm or cold, this sweet potato pone is part casserole, part pudding—and all delicious!
20 min
1 hr 20 min
16 servings, 1/2 cup each
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What You Need

lb.  sweet potatoes, peeled, shredded
cup  sugar
can   (13.5 oz.) coconut milk
can  (14 oz.) evaporated milk
Tbsp.  grated gingerroot
tsp.  vanilla
cup  BAKER'S ANGEL FLAKE Coconut, toasted

Make It

PREHEAT oven to 350°F. Beat potatoes, sugar and coconut milk in large bowl with electric mixer on medium speed until sugar is completely dissolved. Add evaporated milk, ginger and vanilla; mix until well blended.

SPOON into greased 13x9-inch baking dish.

BAKE 1 hour or until center is set. Sprinkle with the coconut. Serve warm or cold. Cover and refrigerate any leftovers.

Kraft Kitchens Tips

Serving Suggestion
Enjoy this rich side dish with 3 oz. cooked lean meat or fish and hot steamed vegetables.
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly toasted, stirring occasionally. Watch carefully as coconut can easily burn!
Special Extra
Top with 1/2 cup chopped PLANTERS Pecans along with the coconut.
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