Potato Pound
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
Directions :
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 3
0–45 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.
Potato Pound
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
Directions :
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 3
0–45 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.
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