Bring out the pone with An­nie with this de­li­cious recipe. This pone will come out look­ing like a piece of art with a gold­en crust on the out­side and per­fect­ly moist on the in­side!

In­gre­di­ents

2 cups cas­sa­va, grat­ed

1 cup co­conut, grat­ed

1 cup pump­kin, grat­ed

1/2 cup sweet pota­to, grat­ed

3/4 cup brown sug­ar

8 ounces con­densed milk

2 ounces but­ter

1/2 tea­spoon black pep­per

1/4 tea­spoon nut­meg

1/4 tea­spoon cin­na­mon

2 drops vanil­la

Di­rec­tions

Pre­heat your oven to 350°F and grease a medi­um-sized bak­ing dish.

Wash, peel and grate cas­sa­va, co­conut, pump­kin and sweet pota­to. To save time, in­stead of grat­ing these in­gre­di­ents by hand, you can blend in a food proces­sor or blender.

If you us­ing a food proces­sor or blender, blend to a fine puree.

In a large mix­ing bowl, com­bine blend­ed mix­tures with all oth­er in­gre­di­ents to­geth­er and mix well un­til in­cor­po­rat­ed.

Bake for 1 hour. Look out for a gold­en colour on the top and sides of the pone.

Re­move from oven and al­low to rest for at least 1/2 hour. Slice in­to squares and serve!