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Camote en Dulce (Mexican candied sweet potatoes)
author
Maricruz Avalos Flores
5
Sweet Mexican potatoes simmer in water, spices, and syrup to deliver the most simple yet delicious treat.
prep
10
minutes
minutes
cook
1
hour
hour
total
1
hour
hour
10
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
5
sweet potatoes
(about 1.5 lb total)
▢
8.5
oz
piloncillo
(or packed brown sugar)
▢
1
stick
cinnamon
▢
1
anise star
▢
water
(as needed)
Instructions
Put camotes into a large pot and add the piloncillo, cinnamon, and anise star.
Pour enough water to slightly cover all ingredients.
Bring the water to a boil and allow to cook for 10 minutes stirring from time to time until piloncillo dissolves.
Set heat to low and simmer for 50 minutes, making sure you bathe the sweet potatoes every now and then with the piloncillo cooking water.
Once camotes are fork tender and a thick syrup has been created turn off the heat.
Allow to slightly cool and serve.
Notes
Store the camote en dulce leftovers in an airtight container and place them in the fridge for up to 5 days.
Got some syrup leftover? Use it to drizzle over pancakes or waffles or use it for serving with
corn ice cream
or
pumpkin tamales
.
Nutrition Information
Calories:
291
kcal
|
Carbohydrates:
69
g
|
Protein:
2
g
|
Fat:
0.1
g
|
Saturated Fat:
0.03
g
|
Polyunsaturated Fat:
0.03
g
|
Monounsaturated Fat:
0.02
g
|
Sodium:
75
mg
|
Potassium:
464
mg
|
Fiber:
4
g
|
Sugar:
47
g
|
Vitamin A:
19297
IU
|
Vitamin C:
3
mg
|
Calcium:
63
mg
|
Iron:
1
mg
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