Difference between revisions of "Potato Pound"
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* 4 cups [[grated coconut]], squeezed to extract the [[coconut milk|milk]] '''or''' use [[evaporated milk]] | * 4 cups [[grated coconut]], squeezed to extract the [[coconut milk|milk]] '''or''' use [[evaporated milk]] | ||
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# Grease baking tins or pyrex dishes. | # Grease baking tins or pyrex dishes. | ||
# Preheat oven to 450 °F /225 °C. | # Preheat oven to 450 °F /225 °C. | ||
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[[Category:Belizean cuisine]] | [[Category:Belizean cuisine]] | ||
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[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
Latest revision as of 16:21, 11 July 2012
Ingredients
- 2 lbs sweet potatoes (grated)
- 2 – 4 oz (900 g) root ginger (grated)
- ¾ – 1 lb (2 cups / 450 g) brown sugar
- 1 cup (112 g) raisins (optional)
- 2 tsp (10 ml) vanilla
- 1 tsp (5 ml) nutmeg
- 2 tbsp (30 ml) melted margarine
- 4 cups grated coconut, squeezed to extract the milk or use evaporated milk
Procedures
- Grease baking tins or pyrex dishes.
- Preheat oven to 450 °F /225 °C.
- Wash, peel and grate potatoes.
- Grate coconut.
- Add four cups, squeeze to extract milk or use evaporated milk.
- Put grated potato into large bowl.
- Add sugar, vanilla, nutmeg, raisin and ginger.
- Mix well.
- Add milk and margarine.
- Mix well.
- Put in baking dishes/pans.
- Put on bottom shelf of oven after 30–45 minutes, then remove to top shelf, lower oven to 350 °F.
- Cook until brown or a knife inserted comes out clean.
- About 75–90 minutes.
