Name: Mexican Candied Sweet Potatoes (Camote Enmielado)
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 4 large sweet potatoes, scrubbed clean; 8 oz piloncillo (or 1 cup packed dark brown sugar); 1 cinnamon stick; 1 star anise pod; 1 whole clove; 2 cups water

Mexican Candied Sweet Potatoes (Camote Enmielado)

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A classic Mexican treat that’s pure comfort! Whole sweet potatoes are gently simmered in a rich, caramel-like syrup spiced with cinnamon and star anise. It’s incredibly simple to make and fills your home with the most wonderful aroma.

Author: Carlos_Antonio
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Category: Dessert, Side Dish
Cuisine: Mexican

Ingredients

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4 large sweet potatoes, scrubbed clean
8 oz piloncillo (or 1 cup packed dark brown sugar)
1 cinnamon stick
1 star anise pod
1 whole clove
2 cups water

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Instructions

Combine: Place all ingredients into a large, heavy-bottomed pot or Dutch oven. Don’t worry about breaking up the piloncillo cone; it will melt on its own.
First Simmer: Bring the pot to a rolling boil over high heat. Immediately reduce the heat to the lowest possible setting, cover with a lid, and let it simmer gently for 50 minutes.
Thicken the Syrup: Remove the lid. The piloncillo will be a smooth, melted syrup. Continue to simmer on low, uncovered, for another 15-20 minutes. This allows the syrup to reduce and thicken into a beautiful glaze.
Rest & Serve: Remove the pot from the heat and let it rest for 10 minutes. The syrup will thicken even more as it cools. Serve a sweet potato in a bowl and spoon a generous amount of the warm syrup over the top.

Notes

Serving Suggestions: Enjoy on its own for a cozy dessert. It’s also traditional to serve it with a splash of warm milk. For a sweet and savory twist, serve it as a side dish with roasted pork or chicken.
Tips & Tricks: For the best results, maintain a very gentle simmer after the initial boil. This cooks the potatoes perfectly without them falling apart. The flavors are even better the next day, making this a great make-ahead dish!
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a saucepan over low heat or in the microwave. If the syrup is too thick, add a splash of water to loosen it up.

Find it online: https://sabormexicana.com/mexican-candied-sweet-potatoes/