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Liberian Sweet Potato Pone

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20 minutes
Prep
1 hour
Cook

Ingredients

  • 1 kg (2.2 lb) sweet potatoes, peeled and finely grated
  • 200 g (2 1/2 cups) desiccated or fresh grated coconut
  • 200 g (1 cup) granulated sugar
  • 120 ml (1/2 cup) evaporated milk
  • 80 ml (1/3 cup) vegetable oil
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Method

  1. Preheat the oven to 160°C (325°F) and grease the baking dish.
  2. In a large bowl, combine the grated sweet potato and coconut.
  3. Stir in the sugar, evaporated milk, oil, cinnamon, nutmeg, vanilla, and salt until evenly combined.
  4. Pour the mixture into the prepared baking dish and smooth the top.
  5. Bake for 55-65 minutes until the top is deep golden brown and a skewer inserted in the center comes out mostly clean.
  6. Cool for at least 20 minutes before slicing into squares to serve.

Introduction: Sweet potato pone is a dense, spiced, pudding-like baked dessert made from grated sweet potato, coconut, sugar, and warm spices.

Cultural Background: Sweet potato pone is a dense, spiced, pudding-like baked dessert made from grated sweet potato, coconut, sugar, and warm spices. It's a beloved treat at Liberian holidays and family gatherings, prized for its moist, custardy texture and deep caramel color after long, slow baking.

Tips: Grate the sweet potato finely for the smoothest, most even texture once baked. Let the pone cool fully before cutting — it firms up considerably as it sits.

Variations: Add raisins or chopped dates for extra sweetness and texture. Use pumpkin in place of half the sweet potato for a milder, slightly different flavor.

Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 1 week.

Reheating: Warm individual pieces in the microwave for 15-20 seconds, or in a low oven for 5 minutes.

FAQs:

Q: Why is my pone watery in the middle?

A: It likely needs a longer bake time; sweet potato pone should be fully set and dense throughout.

Q: Can I use canned sweet potato purée?

A: Fresh grated sweet potato gives the best texture, but well-drained purée can work in a pinch.

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