How to Make Camote Enmielado (Mexican Candied Sweet Potatoes)

If you’re a fan of calabazas dulces, or Mexican candied pumpkin, you’re in for a real treat! Camote enmielado is a much easier version of this recipe, only it’s made with sweet potatoes.

WHAT IS CAMOTE ENMIELADO?

Camote enmielado is a classic Mexican dessert made by simmering sweet potatoes (camotes in Spanish) in a spiced piloncillo syrup until they are fork-tender and full of flavor.

Once you try this recipe, be sure to check out my Calabazas Dulces and my Flan de Calabaza!

WHY I LOVE THIS RECIPE

• Easy to make: The hardest part about this dessert is washing and cutting the sweet potatoes. After this, you simply let them simmer and absorb the flavors of the piloncillo syrup.
• Versatile dish: You can serve camote enmielado as a side dish or dessert. I even like eating the Mexican candied sweet potatoes and syrup mixed with cottage cheese for breakfast!

FUN FACT: Camote enmielado’s cousin, the roasted camote, is a popular street food in Mexico City. Vendors cook sweet potatoes in large, mobile ovens that emit a loud whistle when releasing steam, signaling delicious, caramelized camotes ready to be served!

RECOMMENDED BY LOLA

Large Cast-Iron Enameled Skillet with Lid

For this recipe, you’ll need a large diameter pot or pan, with a lid. It doesn’t have to be very deep. It’s just important that each piece of sweet potato touches the syrup so it’s able to absorb the flavors of the syrup. The sweet potato slices should be as close to a single layer as possible. VIEW PRODUCT

INGREDIENTS YOU’LL NEED

• Camote (sweet potato): Washed and cut into 1-inch slices. I like to use the smaller organic sweet potatoes that come in a bag at Trader Joe’s. 
• Piloncillo (unrefined cane sugar): Typically in cone form, gives the dish its rich, caramel-like sweetness. If you absolutely cannot find piloncillo, use dark brown sugar.
• Canela cinnamon sticks: I prefer Ceylon cinnamon, which is softer and easier to break. Its flavor is also less intense than the Cassia variety. 
• Cloves (optional): Adds a hint of earthy spice.
• Water: To create the syrup as the piloncillo dissolves.

STEP-BY-STEP INSTRUCTIONS

1. Prep the sweet potatoes and make the syrup

• Prepare the sweet potatoes: Scrub the sweet potatoes, cut off the pointy ends, and then slice each sweet potato into 1-inch rounds. Alternatively, you can cut each sweet potato in half lengthwise.
• PRO TIP: Leave the skin on for a rustic presentation.
• Make the syrup: In a large pot or saucepan, add piloncillo (or brown sugar), cinnamon sticks, cloves, and water. Cook over medium heat, stirring until the piloncillo dissolves completely and forms a syrup. This process should take approximately 10 to 15 minutes.

2. Simmer sweet potatoes

• Add sweet potato: Place the camote slices into the saucepan. The syrup should cover the bottom of each piece.
• Simmer: Simmer on medium heat for 5 minutes.
• Flip and cover: Using tongs, flip sweet potatoes, cover pot, and simmer on low heat for an additional 15 to 20 minutes, or until the camote becomes tender and absorbs the syrup, basting the sliced sweet potato occasionally with the syrup.
• You’ll know it’s ready when the sweet potato is fork tender.

3. Serve and enjoy

• Serve warm, at room temperature, or cold – it’d delicious all three ways! Just remember to add plenty of syrup when serving.

HOW TO SERVE CAMOTES ENMIELADOS

Camotes enmielados are delicious and versatile, so there are many ways to enjoy them! Here are some of my favorite serving suggestions:

• Straight from the pan: Serve warm or at room temperature right after cooking. The candied sweet potatoes and syrup are perfect on their own.
• With milk: In my family, the most common way to serve this dish is with warm or cold milk. It helps to balance the sweetness of the sweet potatoes and syrup and is served over the camotes, the way you would serve milk over cereal.
• With a scoop of ice cream or whipped cream: The way you would serve a slice of warm apple pie or brownie with ice cream. Whip cream is also delicious on top of camotes enmielados.
• Mixed into yogurt or cottage cheese: I love yogurt and cottage cheese with fresh fruit, honey, and granola. Candied Mexican sweet potatoes provide the same sweetness to both cottage cheese and plain yogurt.
• With roasted marshmallows: You can also create a Mexican spin on candied yams by adding your camotes to a small baking dish and topping them with marshmallows, and then roasting them in the oven for a few minutes until marshmallows puff up and turn golden brown.

HOW TO STORE AND REHEAT

• To store: Store camotes in an airtight glass container in the refrigerator for up to two weeks.
• To reheat: Gently warm in a saucepan over low heat or microwave on low until heated through.

WHAT TO PAIR WITH CAMOTES ENMIELADOS

If you’re hosting a special occasion or just want to create a memorable Mexican fiesta or Day of the Dead menu, here are a few ideas from appetizers and drinks, to main dishes and salsas. Of course, I’d end it on a sweet note with my calabazas dulces!

• Appetizers: Nopales Asados, Cebollitas Asadas, Chiles Toreados, Jalapeño Deviled Eggs, Totopos
• Main dishes: Easy Breakfast Tostadas, Turkey Picadillo Tostadas, Tacos Dorados, Tacos de Papa, Tacos de Huevos a la Mexicana, Milanesa de Pollo, Mole Negro, Tacos de Barbacoa
• Sides: Ensalada de Lentejas, Ensalada de Nopales, Arroz Rojo, Arroz a la Primavera,  Arroz Verde con Cilantro, Tijuana Caesar Salad
• Aguas frescas: Agua de Piña, Agua de Papaya, Agua de Naranja, Agua de Tamarindo, Mexican Sparkling Limonada, Agua de Melón, Agua de Piña, Agua de Limón, Agua de Limón con Chía, Agua de Tuna Roja, Agua de Tuna Verde

LOOKING FOR MORE SWEET INSPIRATION?

Be sure to check out more of my paletas, sweets and desserts! A few of my other favorite fall and winter postres include:

• How to Make Calabazas Dulces (Mexican Candied Pumpkin)
• How to Make Flan de Calabaza (Pumpkin Flan Recipe)
• Flan Casero (Classic Flan Topped with Fresh Berries)
• Chocolate Flan (Flan de Chocolate)
• How to Make Flan de Café (BEST Coffee Flan Recipe)
• Lola’s Holiday Flan de Rompope (Eggnog and Rum Flan)
• Pumpkin Cream Cheese Leche Flan Recipe
• Lola’s Fancy Passion Fruit and Coconut Flan | Flan de Maracuyá y Coco
• Mexican Chocolate Ice Cream to Die For
• Sweet Citrus Salad with Mexican Vanilla Bean Simple Syrup
• Fresas con Crema de Vainilla

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