Sweet Potato Pone (Belize)

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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

lb. sweet potatoes, peeled, shredded

cup sugar

can (13.5 oz.) coconut milk

can (14 oz.) evaporated milk

Tbsp. grated gingerroot

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.