Imagine if sweet potato pie shed its crust and took a trip to the tropics and you might end up with something like this sweet potato pone. Prized for its versatility, pone is a Caribbean staple typically made with grated yuca (cassava) and can be either sweet or savory. In this version grated sweet potatoes replace the yuca and mingle with a triple coconut threat (oil, flakes, and milk), plus a dynamic mix of aromatics from rum to citrus and warm spices. The result is a dessert capable of dethroning even the most beloved of holiday desserts, especially when served with a scoop of good vanilla ice cream. While a traditional yuca pone is denser and often served in cake-like slices, this one is more scoopable, almost like a pudding. Finely grating the sweet potatoes by hand does require some elbow grease, but the results make it well worth it. —Brigid Washington
What you’ll need
Stand Mixer
$400 $380 At Amazon
Microplane Grater
$18 At Amazon
OXO Good Grips Small Citrus Juicer
$15 $12 At Amazon
Cast Iron Skillet
$35 At Amazon
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 350°. Melt 2 Tbsp. butter in a medium cast-iron skillet over medium heat, swirling butter to coat skillet; set aside.
Step 2
Beat brown sugar, oil, and remaining 4 Tbsp. butter in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until combined, about 2 minutes. Add egg and beat until mixture is pale brown and fluffy, about 1 minute. Add lime zest, lime juice, orange zest, ginger, cinnamon, nutmeg, and salt and beat to combine, about 1 minute (mixture may look curdled, which is fine). Reduce speed to low and add sweet potatoes, coconut milk, rum, bitters, vanilla, and ½ cup coconut flakes. Mix until well combined, about 2 minutes. Scrape batter into reserved skillet and top with remaining ½ cup coconut flakes.
Step 3
Bake pone until golden brown, bubbling around the edges, and the center doesn’t jiggle when you gently shake the pan, 50–60 minutes. Let pone cool in skillet 10 minutes.
Step 4
Using a large spoon, scoop pone onto small plates and serve with vanilla ice cream if desired.
