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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