Camote Enmielado
Camote enmielado is a classic Mexican dessert made by simmering sweet potatoes in a spiced piloncillo syrup until they are fork-tender.
Ingredients
- 7 ounces piloncillo
- 7 ounces water or 14 ounces for a lighter syrup
- 2 cinnamon sticks about 4-inches each
- 3 cloves
- 1 pound sweet potatoes sliced into 1-inch rounds
Instructions
- Prep the sweet potatoes and make the syrup. 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. Next, 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 should take approximately 10 to 15 minutes.
- Simmer sweet potatoes. Place the camote slices into the saucepan. The syrup should cover the bottom of each piece. Simmer on medium heat for 5 minutes. Next, 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 the sliced sweet potato occasionally with the syrup. It’s ready when the sweet potato is fork tender.
- 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.
A Note from Lola
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.
Nutrition
Serving: 4slicesCalories: 186kcalCarbohydrates: 45gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 44mgPotassium: 261mgFiber: 3gSugar: 32gVitamin A: 10729IUVitamin C: 2mgCalcium: 45mgIron: 1mg
LOVE THIS RECIPE?Leave a comment below or tag me on social media @lolascoina