Mexican Candied Sweet Potatoes (Camote Enmielado)

Get ready. Your kitchen is about to be filled with the most incredible, warm, and sweet smell. We’re going to make Camote Enmielado, which is a fancy name for Mexican candied sweet potatoes.

And trust me, this isn’t just a dessert. It’s like a warm hug in a bowl. It’s a taste of real Mexican tradition. And it’s proof that the simplest ingredients can make something truly special.

I remember my Abuela making this when I was a kid. The whole house would smell like melting piloncillo sugar and cinnamon. It was intoxicating. Seeing those tender, syrupy sweet potatoes was always the highlight of my day. This recipe is all about those memories. It’s simple, classic, and lets the natural sweetness of the potatoes shine through.

The best part? It’s ridiculously easy. If you’re a beginner in the kitchen, you’ve got this. If you’re a seasoned pro, you’ll appreciate how simple and delicious it is.

Let’s get started.

A Quick Look at What We’re Doing

This whole recipe is wonderfully simple. You basically toss everything in a pot and let it do its magic.

You only need about 5 minutes to get everything ready. Then, it simmers on the stove for about 1 hour and 10 minutes. The total time from start to finish? A super manageable 1 hour and 15 minutes.

This recipe makes enough for 6 people. Cooking for more or fewer people? No problem. It’s easy to adjust.

• For a smaller group, just cut all the ingredients in half.
• For a big gathering, double everything. Just make sure your pot is big enough and maybe add a few extra minutes to the simmer time.

Here’s a quick guide to help you out:

Servings	Sweet Potatoes (large)	Piloncillo (oz)	Cinnamon Stick	Star Anise Pods	Whole Cloves	Water (cups)
3	2	4	1/2	1/2	1-2	1
6 (This Recipe)	4	8	1	1	2	2
12	8	16	2	2	4	4

As for equipment, you don’t need anything fancy. A large pot or a Dutch oven with a lid is perfect. If you don’t have a Dutch oven, any big, heavy pot will do the job.

And the really good news? These candied sweet potatoes taste even better the next day. The flavors get to hang out and get to know each other. So yes, you can absolutely make this a day or two ahead of time.

What You’ll Need

Alright, let’s talk ingredients. Each one has a special job to do to create that amazing final flavor.

• Sweet Potatoes: You’ll need 4 large sweet potatoes. Just scrub them clean. If you can only find smaller ones, about 6 medium ones will work. Try to pick firm potatoes without a lot of spots or bruises. The regular orange ones you see everywhere are perfect.
• Piloncillo: This is the real secret. You’ll need 8 ounces of piloncillo. It’s an unrefined cane sugar from Mexico that usually comes in a cone shape. It gives the syrup an incredible deep, caramel flavor that regular sugar just can’t match. You can find it at Latin American grocery stores or online.
• What if I can’t find piloncillo? Don’t sweat it. Just use 1 cup of packed dark brown sugar instead. The taste won’t be exactly the same, but it will still be rich and delicious.
• Cinnamon Stick: One stick is all you need to add that warm, comforting spice. Using a whole stick is better than ground cinnamon because it releases its flavor slowly and keeps the syrup smooth.
• Star Anise Pod: This pretty little star-shaped spice adds a subtle licorice flavor that works so well with the sweet potatoes and cinnamon. Just one pod will do.
• Whole Clove: You only need one whole clove. It has a strong, warm flavor that adds a lot of depth without being overpowering.
• Water: Just 2 cups of water to create the base for our amazing syrup.

Let’s Get Cooking, Step-by-Step

Okay, time to make the magic happen. I’ll walk you through it. It’s super forgiving, so don’t worry.

Step 1: Get Everything in the Pot

First, place your clean sweet potatoes in your large pot or Dutch oven. Add the piloncillo cone (no need to break it up, it will melt), the cinnamon stick, the star anise pod, and that one little clove. Finally, pour in the 2 cups of water.

Right now, it will just look like potatoes and spices sitting in water. That’s exactly what you want. This step takes maybe two minutes.

Step 2: The First Simmer

Put the pot on the stove over high heat and bring it to a boil. As soon as you see big bubbles, immediately turn the heat down to the lowest setting possible. Cover the pot with a lid and let it gently simmer for 50 minutes.

A quick tip: Seriously, turn that heat way down. You want a gentle simmer, not a raging boil. This keeps the potatoes from getting mushy and prevents the pot from boiling over.

Step 3: The Big Melt and Stir

After 50 minutes, carefully take off the lid. The piloncillo should be completely melted, and your kitchen should smell amazing. The liquid will be a beautiful amber color. Give everything a gentle stir to coat the potatoes in that new syrup. The potatoes will be a bit softer but should still be holding their shape.

Step 4: Thicken the Syrup

Now, leave the lid off. Keep the pot simmering on low heat for another 15 to 20 minutes. This is where the magic really happens. The syrup will reduce and thicken into a beautiful glaze.

You’ll see the liquid level go down and the syrup will get glossy. It should start to coat the back of a spoon. Try not to stir too much here; you don’t want to break up the potatoes. A gentle swirl of the pot now and then is all you need.

Step 5: The Final Rest

Once the syrup looks thick enough to coat the potatoes nicely, remove the pot from the heat. Let it sit for about 10 minutes. The syrup will continue to thicken as it cools down, so don’t worry if it still seems a tiny bit thin.

Step 6: Serve and Enjoy!

This is the best part. Carefully place a sweet potato in a bowl. Then, spoon a ton of that luscious, sweet syrup all over the top. And there you have it—perfectly tender, sweet, and spicy candied sweet potatoes.

Want to Mix It Up?

This recipe is fantastic as is, but if you’re feeling creative, here are a few ideas.

• For a little extra spice: Add a pinch of ground ginger or even a small, dried chili (like a guajillo) to the pot while it simmers. Just remember to take the chili out before you serve it!
• To make it fancy: For a special occasion, add a splash of orange juice or a tablespoon of good rum or tequila during the last few minutes of simmering. A sprinkle of toasted pecans or sesame seeds on top also looks and tastes great.
• Good news for dietary needs: This recipe is already naturally gluten-free and vegan! No changes needed.

How to Serve and Store Your Creation

A simple bowl is all you need. Just make sure to add plenty of that amazing syrup. In Mexico, people sometimes drizzle a little warm milk or sweetened condensed milk over the top for extra creaminess.

While these are perfect on their own for dessert, they also go surprisingly well with savory dishes. Try serving them on the side with roasted chicken or pork. The sweet and savory combo is fantastic.

Storing Leftovers?

• In the fridge: Store any leftovers in an airtight container in the refrigerator. They’ll last for 3-4 days. The syrup will get thicker when it’s cold.
• Reheating: You can gently warm them up in a small pot on the stove over low heat. If the syrup is too thick, add a splash of water or milk to loosen it up. Or, just pop them in the microwave.
• Freezing: You can also freeze them! Let them cool completely, then put them in a freezer-safe container with plenty of syrup. They’ll be good for up to 3 months. Just thaw them in the fridge overnight before reheating.

I really hope you love making this recipe. It’s a little bit of sweetness, a little bit of spice, and a whole lot of comfort. ¡Buen provecho!

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