6
Servings
Camote Enmielado
Camote Enmielado is a classic Mexican dessert of thick sweet potato slices gently simmered in a fragrant piloncillo syrup. Infused with cinnamon, cloves, vanilla and citrus, the sweet potatoes become tender and caramelized, glazed in a deep, aromatic syrup. This comforting dish is naturally sweet, simple to prepare, and perfect for cooler days, holiday tables, or as a cozy breakfast topping.
50 minutes
Equipment
-
Large stock pot
-
Chef’s knife
-
Cutting board
Ingredients
-
8
cups
water -
4
large piloncillo cones
about 16 oz total -
8
whole cloves -
2
cinnamon sticks -
1
tbsp
vanilla extract -
2
lemons
zest and juice -
8
medium sweet potatoes
peeled and cut into thick rounds
Instructions
-
In a large stock pot set over medium-low heat, combine the water, piloncillo cones, whole cloves and cinnamon sticks. Stir gently at first so the piloncillo begins to dissolve.
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Keep the pot at a gentle simmer and stir occasionally until the piloncillo fully melts and a fragrant, slightly thickened syrup has formed. This should take several minutes; the syrup will be rich, dark, and aromatic with cinnamon and clove notes.
-
Stir in the vanilla, lemon zest and lemon juice. Taste the syrup and adjust citrus or vanilla to your preference—this brightness balances the deep sweetness of the piloncillo.
-
Carefully arrange the sweet potato rounds in a single even layer in the pot. The syrup should come partway up the sides; if needed, add a little extra water to nearly cover the slices but keep them exposed enough to glaze.
-
Cover the pot and cook over low heat for 35 to 40 minutes, or until the sweet potatoes are tender when pierced with a fork. Avoid stirring while the potatoes cook so the slices remain intact and become nicely glazed.
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Once tender, remove the pot from the heat and let the camote rest for a few minutes. This helps the syrup settle and thicken slightly around the slices.
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Serve warmly, spooning extra syrup over the sweet potato rounds. Camote Enmielado is delightful on its own, alongside a scoop of ice cream, or as a sweet side with savory dishes.
Notes
Camote Enmielado relies on piloncillo for its characteristic deep, caramel-like flavor. If piloncillo is unavailable in your market, substitute with dark brown sugar (about 1 1/2 packed cups) for a similar richness, though the flavor will be slightly different.
For best results, resist stirring the sweet potatoes while they simmer. Stirring can break the rounds and prevent the syrup from evenly glazing each slice. A gentle simmer and low heat are key to tender, intact pieces.
To add extra citrus depth, try a splash of orange juice or a strip of orange peel in place of, or in addition to, lemon. The bright acidity complements the sweet, molasses notes of the piloncillo.
Leftovers reheat well. Store camote in its syrup in an airtight container in the refrigerator for up to 4 days. The flavors deepen as the dish sits, and the syrup will thicken slightly—warm gently before serving.
Serving ideas: spoon the sweet potatoes over Greek yogurt or oatmeal for a comforting breakfast, serve with vanilla ice cream for dessert, or pair as a sweet side to roasted meats for a festive meal.
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