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Sweet Potato Pone

Belizean Sweet Potato Pudding (“Pone”)

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  • Author: Cori Horton
  • Total Time: 2 hours 25 minutes
  • Yield: 10 Servings 1x
  • Diet: Vegetarian


Sweet Potato Pudding (Pone) is a traditional Belizean recipe, passed down generation to generation with a combination of creaminess and spice that makes it a delight, hot or cold.



11/3 cups regular coconut milk
11/3 cups evaporated milk
21/4 cups sugar
11/2 pounds sweet potatoes, peeled and finely grated
1/4 cup raisins, preferably golden
1 tablespoon canola oil
1/2 tablespoon pure vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch salt


  1. Preheat oven to 350°F (175°C).  Lightly oil an 8-inch-square baking dish, place on a baking sheet with a rim, and set aside.
  2. In a large bowl, combine both milks and sugar; stir until the sugar dissolves.  Add the remaining ingredients and stir well to combine. Pour into the prepared baking dish and carefully transfer on the baking sheet to the center of the oven. Bake 1 hour.
  3. Reduce temperature to 250°F (120°C) and bake 1 more hour, or until a golden crust forms and a knife inserted halfway from the center comes out almost clean.
  4.  Let cool about 30 minutes before serving. Serve warm or at room temperature (the pudding will firm as it cools). Or cover and refrigerate completely cooled pudding up to 3 days and serve chilled.


Gypsy Note: 2 medium sized sweet potatoes = approximately 1 pound.

  • Prep Time: 25 minutes
  • Cook Time: 2 hours
  • Category: Desserts
  • Method: Baking
  • Cuisine: Belizean