🍠 Camote enmielado (candied sweet potato)

Name: Camote enmielado (candied sweet potato)
Total time: 70 min
Yield: 6
Cuisine: Mexico
Ingredients: 1 kg sweet potatoes, peeled and cut into thick slices; 200 g piloncillo, chopped (or dark brown sugar); 2 cinnamon sticks; Zest and juice of 1 orange; 500 ml water

Origin: Mexico

202kcal

per serving · 150 g

135kcal

per 100 g

2 gProtein1.2 g / 100 g

1 gFat0.5 g / 100 g

48 gCarbs32 g / 100 g

Camote enmielado is a traditional Mexican dessert of sweet potato cooked in a dark syrup of piloncillo (unrefined cane sugar), cinnamon and orange until glossy and sticky. The flesh turns soft and almost jammy, with notes of caramel, spice and citrus. It is served warm or at room temperature, on its own or as a sweet side.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not keto32 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

sweet potatopiloncillo (cane sugar)cinnamonorange

Recipe

6 servings70 min

Ingredients

1 kg sweet potatoes, peeled and cut into thick slices
200 g piloncillo, chopped (or dark brown sugar)
2 cinnamon sticks
Zest and juice of 1 orange
500 ml water

Method

Put the water, piloncillo, cinnamon and orange zest in a wide pan and heat until the sugar dissolves.
Add the sweet potato in one layer and pour over the orange juice.
Simmer uncovered for 40–50 minutes, turning gently, until the potatoes are tender and the syrup is thick. Alternatively bake covered at 180 °C for about an hour.
Let cool slightly and serve with spoonfuls of syrup.

How to make it lighter

Use half the piloncillo — the sweet potato is already naturally sweet.
Serve a few slices with little syrup rather than a full bowl.
Leftover slices are good mashed with cinnamon as a lighter breakfast side.

History

Sweet potatoes were grown in Mexico long before the Spanish arrived, and cooking them in piloncillo syrup became a common home-style sweet. Camote enmielado is especially associated with autumn and the Day of the Dead, when it is placed on altars and shared with family. It is still a typical seasonal dessert in Mexican homes and markets.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →