Zutaten für Papa Leo's Cassava Pone
- Pumpkin
- Cassava
- Sweet Potato
- Coconut
- Granulated Sugar
- White Pepper
- Ground Cinnamon
- Margarine
- Vanilla Essence
- Evaporated Milk
- Golden Sultana Raisins
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Zubereitung von Papa Leo's Cassava Pone
- Preheat oven to 350°F (175°C). Grease a 9x13 inch casserole dish.
- In a large bowl, whisk together the melted butter, sugar, eggs, milk, coconut milk (if using), vanilla extract, nutmeg, cinnamon, and salt until well combined.
- Gradually add the cassava flour, mixing until a smooth batter forms. If the batter is too thick, add more milk, 1/4 cup at a time, until it reaches a pourable consistency. If it's too thin, add a tablespoon or two of flour.
- Pour the batter into the prepared casserole dish.
- Bake for 45-60 minutes, or until the pone is firm to the touch and golden brown on top. A toothpick inserted into the center should come out clean.
- Let the cassava pone cool completely in the dish before cutting into squares.
- Serve and enjoy! (Approximately 8-12 servings)
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
122g
Fat
42g
Carbs
18g
