Sweet Potato Pone with Coconut and Nutmeg

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A traditional Caribbean dessert featuring grated sweet potatoes baked with coconut milk, brown sugar, and warm spices for a moist, fragrant treat. This Caribbean-inspired recipe, ready in about 75 minutes, layers sweet potatoes, peeled and grated, brown sugar, packed, coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups sweet potatoes, peeled and grated
• 1 cup brown sugar, packed
• 1 cup coconut milk
• 1/2 cup all-purpose flour
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large bowl, combine 3 cups of peeled and grated sweet potatoes with 1 cup packed brown sugar, mixing well.
2. Step 2: Stir in 1 cup coconut milk, 1/2 cup all-purpose flour, 1 tsp ground nutmeg, 1 tsp ground cinnamon, 1/4 tsp salt, 1/4 cup melted unsalted butter, and 1 tsp vanilla extract until fully incorporated.
3. Step 3: Grease an 8-inch square baking dish with butter. Pour the sweet potato mixture into the dish and smooth the top evenly.
4. Step 4: Bake for 60 minutes until the top is golden and a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.