Authentic Belizean Potato Pound: A Step-By-Step Guide

Belizean potato pound, also known as Pone, is a popular dessert in Belize. The dish is similar to bread pudding but uses sweet potatoes instead of bread. The basic ingredients include sweet potatoes, coconut milk, evaporated milk, ginger, sugar, butter, vanilla, and raisins. The sweet potatoes are grated and combined with the other ingredients in a large bowl. The mixture is then poured into a baking pan and baked in the oven. While the traditional recipe includes dairy products, an alternative vegan-friendly recipe substitutes almond milk for coconut and evaporated milk, and uses oil or vegan butter instead of regular butter.

Grate the sweet potatoes

Grating the sweet potatoes is the first step in making Belizean Potato Pound, also known as "Pone". This dessert is loaded with flavour and sweetness and has a texture similar to bread pudding. The recipe typically calls for 3 lbs of sweet potatoes, which need to be peeled and grated. It is important to be careful when grating the sweet potatoes to avoid cutting your knuckles. Grating the sweet potatoes can be a tiring task, so it is recommended to take breaks and be patient.

The type of sweet potatoes used in this recipe is the one called "bonito", which has purple skin. It is important to note that this is not the same as the American yellow yam. The grated sweet potatoes will then be combined with other ingredients such as sugar, coconut milk, butter, vanilla, raisins, and spices like cinnamon or nutmeg. The amount of sugar added can be adjusted to taste, as some people find the traditional recipe too sweet.

Grating the sweet potatoes is a key step in creating the unique texture of the Belizean Potato Pound. The grating process breaks down the potatoes into small pieces, which then combine with the other ingredients to form a pudding-like consistency. It is important to note that some recipes call for blending the grated potatoes to create a smoother mixture, but this is not always necessary.

After grating the sweet potatoes, it is common to mix them with the other ingredients in a large bowl. This ensures that all the flavours are evenly distributed before pouring the mixture into a baking dish. The baking dish is typically greased to prevent sticking, and the oven is preheated to the desired temperature. The mixture is then baked until it is cooked through and golden brown on top.

Overall, grating the sweet potatoes is an important step in creating the distinctive texture and flavour of the Belizean Potato Pound. It requires some effort and patience, but the end result is a delicious dessert that captures the flavours of Belize.

Mix in a bowl

To make Belizean Potato Pound, also known as Pone, start by peeling and grating your sweet potatoes. Next, you'll want to mix in a bowl.

In a large bowl, combine the grated sweet potatoes with raisins, ginger, cinnamon, sugar, and vanilla. You can also add a little lime zest for a citrusy kick. Mix these ingredients well, making sure to get an even distribution throughout the mixture. You can use a whisk or a spatula to do this, but make sure the mixture isn't too sticky or dry.

For a vegan or grain-free version, you can substitute the dairy milk with almond milk or coconut milk. You can also use oil or vegan butter instead of regular butter. If you're using coconut milk, be sure to add a little at a time and taste as you go, as too much coconut milk can make the mixture too rich.

Once you're happy with the consistency and taste of your mixture, you're ready to move on to the next step of baking.

Add milk and butter

Now, it's time to add the milk and butter. For the milk, you can use a combination of coconut milk and evaporated milk, or you can use almond milk if you prefer. If you're going with coconut milk, add 28 ounces of it to a bowl, along with some sugar, and stir until the sugar fully dissolves. If you're using almond milk, you'll need 3 cups, and you can add this to a bowl along with grated sweet potatoes, raisins, ginger, cinnamon, cane sugar, and vanilla.

For the butter, you'll need 2 tablespoons, and you can add this to the bowl with the milk. If you're making a vegan version, you can substitute the butter with 2 tablespoons and 1 teaspoon of oil. Stir everything together until you have a smooth, well-combined mixture. You can add a teaspoon of lime zest at this point for a little extra zing if you like.

The mixture should be pourable and not too thick. If it's too dry, add a little more milk, and if it's too runny, add a little more of the grated sweet potato.

Pour into a baking pan

Once you've mixed your ingredients, it's time to pour the mixture into a baking pan. You'll want to use a 9" x 11" pan for the traditional recipe, or a 9" x 13" rectangular baking dish for the vegan/grain-free version.

For the traditional recipe, preheat your oven to 350°F. Grease your baking pan, and pour the mixture into it. Transfer the pan to the oven and bake for 45-60 minutes.

If you're making the vegan/grain-free version, preheat your oven to 450°F and grease a 9" x 13" rectangular baking dish. Pour the mixture into the dish and bake on the bottom rack for 30 minutes. Then, lower the heat to 350°F, transfer the dish to the top shelf, and bake for an additional hour, or until the top turns golden brown.

Regardless of which recipe you choose, be sure to let the potato pound cool before serving. It's a delicious treat that's sure to impress!

Bake in the oven

The baking instructions for Belizean potato pound vary depending on the recipe used. However, the general instructions are as follows:

Preheat your oven to 350°F. If you are making a vegan version of the dish, preheat your oven to 450°F. Grease a 9" x 11" baking pan or a 9" x 13" rectangular baking dish.

Pour the mixture into the baking pan and bake for 45-60 minutes. If you are making the vegan version, bake on the bottom rack for 30 minutes, then lower the heat to 350°F and transfer the dish to the top shelf. Bake for an additional hour or until the top turns golden brown.

Some recipes call for broiling the pudding for a few minutes after it has been baked. Allow the pudding to cool before serving. This recipe typically yields 10-12 servings.

Tips and Variations

• One recipe suggests boiling the coconut milk, evaporated milk, cinnamon, ginger, butter, and sugar before adding the grated sweet potatoes and lime zest.
• Another recipe recommends blending the grated sweet potatoes with the ginger and a splash of coconut milk before adding the remaining ingredients. This results in a gooey consistency.
• You can also add nutmeg instead of cinnamon to reduce the sweetness of the dish.
• For a thicker pudding, use a single large baking pan. For a shorter baking time, use multiple smaller pans.

Frequently asked questions