Sweet Potato Pone
Sweet potatoes, coconut and rum are combined to delicious
effect in this very popular pudding.
Serves 8
Preparation: 15 mins (plus up to one hour to bake the sweet potatoes)
Cooking: 45-50 mins
Calories/Fat per serving: 24cals/6g
2 Medium Sweet Potatoes, weighing no more than 750g (1lb 10oz)total
1 oz Butter
3 oz Light Muscovado Sugar
2 Large Eggs, beaten
4 oz Coconut Cream
Finely Grated Zest and Juice of 1 Lime
2 tbsp Dark Rum or Sherry
2 oz Sultanas or Raisins
½ tsp each Ground Nutmeg and Cinnamon
½ tsp Baking Powder
¼ tsp Salt
Preheat the oven to 400°F. Scrub the sweet potatoes
and prick each one with a fork. Cook
towards the top of the oven for between 45 minutes and 1 hour
until soft. Allow the potatoes to cool, then peel off the skin
and mash the flesh in a bowl.
Reduce the oven temperature to 350ºF. Beat the mashed potato,
butter, muscovado sugar and eggs together, then beat in the remaining
ingredients.
Transfer the mixture to a buttered ovenproof dish and cook in the center
of the oven for 45-50 minutes until it is set firm. Put to one side to
go cold.
Cut into squares to serve.
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