Belizean Potato Pound: A Tasty, Easy-To-Make Dish

Belizean Sweet Potato Pound, also known as Pone, is a dessert that showcases the country's blend of cultures and flavours. It is similar to bread pudding but replaces stale bread with sweet potatoes. The recipe includes freshly grated sweet potatoes, coconut milk, evaporated milk, butter, vanilla, raisins, and spices like cinnamon, nutmeg, and ginger. The mixture is baked until it achieves a pudding-like consistency. This treat is a beloved part of Belize's culinary heritage, with roots in the Garifuna people of southern Belize.

Grating the sweet potatoes

• Start by selecting the right type and amount of sweet potatoes. The recipe calls for red-skinned sweet potatoes, and you'll need about 2-3 pounds of them.
• Peel the sweet potatoes. Removing the skin ensures a more cohesive texture in the final dish.
• Gather your grating tools. You can use a box grater, a cheese grater, or a food processor fitted with a shredding blade. If using a box or cheese grater, place it over a bowl or plate for easier grating.
• Grate the sweet potatoes. Hold the potato firmly and carefully move it along the grater from top to bottom. Be cautious to avoid grating your fingers as the potato becomes smaller. This process will create a lovely mound of grated sweet potato with a distinct earthy aroma.
• If you prefer a smoother texture for your Potato Pound, you can blend the grated potatoes in small batches. Add a splash of coconut milk or water to the blender to help the process.
• Combine the grated or blended sweet potatoes with the other ingredients. In a large bowl, mix the potatoes with grated ginger, coconut milk or milk, sugar, butter, vanilla, and raisins. Stir well to incorporate all the ingredients.
• Taste and adjust the sweetness. As Mary Gonzalez, the author of the recipe, suggests, it's essential to taste as you mix to achieve your desired level of sweetness.

Remember to take your time and be cautious when grating the sweet potatoes to avoid any accidental knuckle grating!

Mixing the ingredients

The ingredients for this recipe are flexible, depending on your preferences and dietary requirements. The core ingredients are sweet potatoes, coconut milk, evaporated milk, and butter. You can adjust the spices and other flavourings to your taste.

For a traditional recipe, start by peeling and grating your sweet potatoes. You'll need around 2-3 pounds, and you can use a hand grater, food processor, or blender to grate them. Be careful not to grate your knuckles! Once you have a nice pile of grated sweet potato, it's time to add the other ingredients.

In a large bowl, combine the sweet potatoes with your chosen spices and flavourings. You might choose to add ginger, cinnamon or nutmeg, vanilla, and raisins. Give everything a good mix so that the spices are evenly distributed throughout the sweet potatoes.

Next, it's time to add the liquid ingredients. Pour in the coconut milk and evaporated milk, stirring as you go to ensure everything is well combined. You can adjust the amount of liquid depending on your preferred consistency—more liquid will result in a more jelly-like pudding. Finally, add in the butter, and stir through until it's melted and incorporated.

If you're making a vegan version, you can substitute plant-based butter and almond or soy milk. Give everything a good final stir to ensure your ingredients are well mixed, and you're ready to bake!

Baking instructions

Preheat your oven to 350°F. If you are using a non-stick baking pan, grease it with butter or oil. If you want to be more traditional, line a large pan with banana leaves.

Peel and grate 3 pounds of sweet potatoes. Be careful not to cut your knuckles! You can use a hand grater, food processor, or blender. For a more pudding-like consistency, blend the grated potatoes until they are gooey.

Add sugar and coconut milk to a bowl, stirring until the sugar fully dissolves. You can adjust the amount of liquid depending on your preferred consistency. For a jelly-like texture, add more liquid.

Add the grated sweet potatoes to a large bowl, along with the rest of your ingredients: ginger, butter, vanilla, raisins, cinnamon or nutmeg, and any other spices you desire. Mix well.

Pour the mixture into your prepared baking pan. If using banana leaves, place the pan on barely flaming coals on a fire hearth, cover, and top with more coals to roast the top. If using an oven, bake on the bottom rack for 30 minutes, then lower the heat to 350°F and move the dish to the top shelf.

Bake for an additional hour or until the top turns golden brown. The total cooking time is approximately 1.5 hours. For a crispy top, finish under the broiler for a few minutes.

Let the pudding cool, then serve. This recipe makes 10-12 servings. Enjoy your delicious Belizean Sweet Potato Pound!

Vegan/gluten-free alternatives

Ingredients:

• 6 cups of grated sweet potatoes
• 1.5 cups of cane sugar
• 3 cups of almond milk
• 2 tbsp plus 1 tsp of oil or vegan butter
• 1 tsp of cinnamon powder
• 1 tbsp of grated ginger
• 1 tbsp of vanilla essence
• 1/2 cup of soaked raisins (optional)

Method:

Preheat your oven to 450°F and grease a 9″ × 13″ rectangular baking dish.

Peel and grate the sweet potatoes using a hand grater, food processor, or blender.

In a large bowl, mix the sweet potatoes, raisins, ginger, cinnamon, cane sugar, and vanilla.

Add the almond milk and butter or oil to the same bowl, stirring until everything is fully incorporated.

Pour the mixture into the baking dish.

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 one hour or until the top turns golden brown.

You can also try making Potato Flatbread as a vegan and gluten-free alternative. Here is a simple recipe:

Ingredients:

• 3 medium-large (400 g) potatoes
• 1 cup (120 g) flour + more to knead (see notes)
• 1 tbsp (13 g) oil + more to fry
• 1/3 cup scallions, chopped

Method:

Boil the potatoes in salted water until they are fork-tender, then drain the water, let them cool, and peel them. They should weigh 400 grams (14 oz) after cooking and peeling. Mash them in a bowl with a potato masher or use a potato ricer.

Add the flour, baking powder, salt, nutmeg, oil, and scallions. Mix with a spoon first, then use your hands to knead the dough. You will need to add more flour until the dough isn't sticky anymore.

Divide the dough into 6-8 parts and roll them into balls. Make 8 for smaller, thinner flatbreads and 6 for slightly larger/thicker ones.

With a rolling pin, roll out each ball between 2 sheets of oiled wax paper (or parchment paper) into a disc, between 1/8-inch and 1/4-inch thick. The diameter should be about 5 ½ - 6 inches.

Lightly oil a large non-stick frying pan/skillet over medium heat. Once ready, remove the top layer of wax paper from the first potato flatbread and flip it over onto the pan, peeling away the remaining layer of wax paper.

Cook the flatbread over medium heat for about 2-4 minutes, then flip it over and cook for a further 1-2 minutes. Place the cooked flatbread on a plate and cover it with a kitchen towel. While one flatbread cooks, you can roll out the next dough ball and repeat the process.

Brush them with a little garlic oil, sprinkle with more fresh herbs, and enjoy!

Serving suggestions

Belizean Sweet Potato Pone, also known as Potato Pound, is a delicious dessert that is perfect for any festive occasion. This sweet treat is best served warm with a scoop of Belizean-style coconut ice cream. For an extra indulgent touch, add a dash of rum to the ice cream or sprinkle some shredded coconut on top.

If you're looking for a more traditional Belizean experience, pair your Potato Pound with a spiced local tea or coffee. For an adult twist, a splash of rum in your tea or coffee will add an extra kick.

Potato Pound is also a versatile dish that can be enjoyed at any time of the day. For a sweet breakfast option, serve it with fresh fruit or a fruit compote. For a heartier breakfast or brunch, it goes well with bacon or sausage and other savoury dishes.

For a light lunch or dinner dessert, a small slice of Potato Pound with some whipped cream or crème fraîche and a fresh berry coulis will be a real crowd-pleaser. For an extra special touch, garnish with a sprig of mint.

Frequently asked questions