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Sweet Potato bread


4 pounds of sweet potatoes, peeled and grated
2½ cups light brown sugar (azúcar crema)
10 +/- sticks of cinnamon (ground cinnamon can substitute)
1 can of coconut milk (13.5 oz)
2 tablespoons butter
1 teaspoon lime zest (optional)
1 can evaporated milk or regular milk
Grated ginger or ginger powder (to taste; add carefully)
Pinch of salt.


1. Peel and grate sweet potatoes. Boil the coconut milk, evaporated milk and cinnamon, the ginger, butter and light brown sugar (azúcar crema).

2. To this mixture, first add the grated mass of sweet potatoes and then the lime zest. Move the mass around and stir so that it is not too sticky nor too dry.

3. Bake it in the oven in a pre-greased baking mold of your preference for 1 hour at 350°F.

Notes: Remember that the azúcar crema will give it a more rustic flavor. Milk can be regular or evaporated. Be careful with the ginger because too much ginger can make it bitter. In addition to cinnamon, you can also use ground cloves (optional).

Recipe courtesy of Esmirna Rivas.


Sweet Potato Pound (Pone)

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3 lb sweet potatoes
1/4 cup butter
1 1/4 lb sugar
2 (14oz) can coconut milk
1 (14oz) can evap. milk
1 tbsp vanilla
1/4 cup raisins
2 tbsp grated ginger

1.Grate sweet potatoes.

2.Add sugar and coconut milk.

Stir until sugar dissolves, then add evap. milk, butter, vanilla and raisins.

3.Stir until properly mixed and pour into a baking pan 9 x 11 inches. Bake at 350 degrees for 45 - 60 minutes.