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!
What You Need
Original recipe yields 16 servings
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
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Let's 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.
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!
Top with 1/2 cup chopped PLANTERS Pecans along with the coconut.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.