Camotes Enmielados
Candied Sweet Potatoes
Thick sweet potato rounds simmer low and slow in a piloncillo, cinnamon, and clove syrup until tender and glazed in a thick amber coating.
Camotes Enmielados
✦ Antes de Empezar
Before you cook
Do camotes enmielados need to be served hot?
No — the recipe finishes with a 10-minute rest so the syrup clings to the potatoes, and it's meant to be served warm or at room temperature, which makes it easy to prepare ahead of a meal.
Ingredientes· 5View
Sweet Potatoes
- 3 largeRed or Orange Sweet Potatoes (Camotes)sliced into thick rounds
Molasses Syrup
- 8 ozMexican Piloncillo Conegrated
- 1.5 cupsWater
- 1Mexican Cinnamon Stick
- 3Whole Cloves
Instrucciones
6 pasosAcomoda los camotes
Arrange the sweet potatoes
Arrange the sweet potato pieces in a wide saucepan in one or two snug layers.
Agrega el piloncillo
Add the piloncillo
Add piloncillo, water, cinnamon, cloves, orange peel, and salt.
Cocina tapado
Simmer covered
Bring to a simmer, cover, and cook gently for 25 minutes.
Cocina destapado
Simmer uncovered
Uncover and continue cooking 20 to 30 minutes, turning the sweet potatoes carefully, until tender and glazed with a thick, amber syrup.
Retira las especias
Remove the spices
Remove the spices. Let stand 10 minutes so the syrup clings to the potatoes.
Sirve con almíbar
Serve with syrup
Serve warm or at room temperature with a spoonful of syrup.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
✦ Recommended gear reflects genuine kitchen utility standards. Outbound links support our independent culinary archive.