This is a Murasaki sweet potato most comonly know as a sweet potato in the Caribbean. This has a white fleshed and a purple skined groud tuber vegetavle, and is drier than it’s orange counterpart. When we say sweet potato in the Caribbean, this is what we mean.
Bigger islands refer to this recipe as a pone, the Ameircana unlevened bread usually made with cornmeal. On the small islands, we call this recipe a pudding, or a sweet desert cake or wet textured sweet bread. It’s heavier and wetter than a slice of cake. Sometimes with a gooey top made by drizzling sugary liquid on the top while baking.
This is a Vegan dish as it does not require any dairy. It makes good use of a healthy ground vegetable that is very high in Vitamin A and Vitamin C. There is more sweet potato in this recipe that there is flour, so I would consider it a wholesome desert, that should still be eatten conservatively.
Ingredients
- 1 lb Murasaki sweet potato (1 Medium potato)
- 1 can coconut milk (set half a side for topping)
- 1 cup brown sugar
- 1 tsp cinnamon powder
- pinch of nutmeg
- 1 tsp Ginger powder
- 1 tbsp Vanilla essence
- 1/4 Semolina
- 1/4 Cornmeal or Polenta
- 1 Cup saltanas
- 2 Eggs
This batter will be wet and other than the sweet potato gratings, will be runny. Preheat your oven, 180 degrees F.
Peel and grate your sweet potato. Mix all of your dry ingredients with your grated sweet potato in a bowl. This sweet potato oxidizes in the air, so may start browning, don’t be alarmed.
Only use half of your can of coconut milk for the batter. The rest will be a topping.
Mix all of your wet ingredients in another bowl. Pour your wet ingredient mixture over your dry ingredient mixture to form batter, and combine well.
Use cooking spray or canola oil to line your baking pan and pour your batter in. This will not rise much so how deep the pan is will determine the thickness of each slice. Use a reasonably deep pan so the pudding doesn’t dry out while cooking.
Bake your pudding for 1 hour, then add your topping and continue baking. For the topping, mix the rest of your coconut milk with some sugar to sweeten. pour this over your almost baked pudding (pone); put the pudding back in the oven for another 30 minutes. This makes a sticky, gooey sweet topping for your pone.
Let your Pone cool down before serving it. You can serve it with custard, but I like it just as is.
Grande Mangeur 