POTATO POUND RECIPES

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SWEET POTATO PONE AKA POTATO POUND OF BELIZE RECIPE - FOOD.COM



Sweet Potato Pone Aka Potato Pound of Belize Recipe - Food.com image

I found this recipe on a website for the cuisine of Belize. I love sweet potatoes so this will be made soon. This is very similar to a bread pudding with the substitution of sweet potatoes for bread.

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 12 generous portion, 12 serving(s)

Number Of Ingredients 8

2 lbs sweet potatoes, peeled and grated
4 ounces gingerroot, grated
1 cup raisins
1 teaspoon cinnamon or 1 teaspoon nutmeg
2 cups brown sugar
2 teaspoons pure vanilla extract
4 cups coconut milk
2 tablespoons butter, melted

Steps:

  • Grease a 9x13 pyrex dish.
  • Preheat oven to 450.
  • Wash, peel, and grate sweet potatoes.
  • In large bowl, combine sweet potatoes, ginger, raisins, cinnamon, sugar and vanilla.
  • Mix well.
  • Add milk and butter; stirring to incorporate throughout mixture.
  • Pour into pyrex dish.
  • Bake on the bottom shelf of your oven for 30 minutes.
  • Lower oven temperature to 350.
  • Move dish to top shelf.
  • Cook for an additional hour until top is brown, knife comes out clean.
  • The top will look very sticky.

Nutrition Facts : Calories 456, FatContent 19.6, SaturatedFatContent 16.8, CholesterolContent 5.1, SodiumContent 121.6, CarbohydrateContent 70.7, FiberContent 5.2, SugarContent 51.9, ProteinContent 4.4

SOUTHERN SWEET POTATO POUND CAKE RECIPE - FOOD.COM



Southern Sweet Potato Pound Cake Recipe - Food.com image

We are huge sweet potato fans- often make this in mini-loaf pans and wrap in pretty tissue for gifts. Found in a cookbook- an old newspaper clipping.

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 16 serving(s)

Number Of Ingredients 14

3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
16 tablespoons butter, at room temperature, plus
additional butter, for the baking pan
2 cups sugar
4 large eggs
2 1/2 lbs sweet potatoes, cooked, mashed and cooled (yield 2 1/2 cups)
1 teaspoon vanilla extract
4 ounces chopped pecans
1/2 cup sweetened flaked coconut (optional)

Steps:

  • Preheat the oven to 350 degrees.
  • Generously butter a 10-cup tube or bundt pan.
  • In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  • Set aside.
  • In a large bowl with an electric mixer on medium speed, beat the butter until light and fluffy.
  • Add the sugar gradually, about 1/2 cup at a time, beating well after each addition.
  • Add the eggs, 1 at a time, beating well after each addition.
  • Add the sweet potatoes and mix until thoroughly combined.
  • Reduce the speed to low or switch to a wooden spoon and gradually add the flour mixture to the creamed mixture in 3 additions, beating well after each addition.
  • The batter should be stiff.
  • Add the vanilla, pecans and, if desired, the coconut.
  • Spoon the batter into the prepared pan.
  • Bake until the cake tests done when a wire cake tester is inserted in the middle and comes out clean, 50 to 65 minutes.
  • Transfer the pan to a wire rack to cool for 15 minutes.
  • Invert the cake onto a plate and remove.
  • Note: To cook sweet potatoes, peel and quarter potatoes, add to boiling water and simmer, uncovered, until tender, about 20 minutes, depending on size- Drain and mash.

Nutrition Facts : Calories 414, FatContent 18.2, SaturatedFatContent 8.2, CholesterolContent 83.4, SodiumContent 299.2, CarbohydrateContent 58.6, FiberContent 3.5, SugarContent 28.4, ProteinContent 5.9

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