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Sweet Potato Pone (Belize)

Sweet Potato Pone (Belize) recipe
photo by:kraft
time
prep:
20 min
total:
1 hr 20 min
servings
total:
16 servings, 1/2 cup each
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What You Need

3
lb.  sweet potatoes, peeled, shredded
1
cup  sugar
1
can   (13.5 oz.) coconut milk
1
can  (14 oz.) evaporated milk
1
Tbsp.  grated gingerroot
1
tsp.  vanilla
1/2
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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