Ingredients
Sweet potatoes and syrup
- 2.6 pounds orange-fleshed sweet potatoes 1.2 kg, scrubbed; peel left on and cut into 1-inch (2.5 cm) rounds
- 8 ounces piloncillo 225 g; dark brown sugar may be substituted by weight
- 2.5 cups water 600 mL, plus small splashes as needed
- 1 Mexican cinnamon stick about 3 inches (7.5 cm)
- 1 strip orange peel about 2 x 1 inches, without thick white pith
- 1 pinch fine salt
Equipment
- 1 Wide 4-quart saucepan with lid
- 1 Knife and cutting board
- 1 Broad serving spoon
Instructions
- Put piloncillo, water, cinnamon, orange peel and salt in a wide saucepan. Warm over medium-low heat, stirring occasionally, until piloncillo dissolves, about 8–10 minutes. Break up large cones carefully before adding if needed.
- Arrange sweet potato rounds in the syrup in one snug layer where possible, with minimal overlap. Bring to a gentle simmer, cover partly and cook for 30–40 minutes. Turn pieces once with a broad spoon; avoid vigorous stirring.
- Insert a thin knife into the largest round. It should pass through easily. If the syrup becomes thick before the potatoes soften, add water 1–2 tablespoons at a time. Continue simmering as needed.
- If the potatoes are tender but the syrup is watery, carefully lift the rounds to a plate and simmer the syrup uncovered for 3–5 minutes. Stop while it still pours easily; it thickens as it cools. Return potatoes and spoon syrup over them.
- Remove cinnamon and orange peel. Let stand for at least 15 minutes, until comfortably warm rather than scalding. Divide into six portions with syrup. Optional milk or yogurt may be added at the table.
Nutrition
Calories: 317kcalCarbohydrates: 77gProtein: 3gFat: 0.2gFiber: 6g
Video
Notes
All nutrition is approximate per one-sixth of the measured sweet potatoes and all syrup; leaving syrup in the pan reduces the amount consumed. Piloncillo is added sugar. Optional milk and yogurt are excluded. Cool before tasting: hot sugar syrup can burn. Refrigerate within 2 hours in shallow containers at 40°F (4°C) or below for 3–4 days; reheat leftovers to 165°F (74°C).
Video credit: Cecy Barajas, Como hacer camote en dulce. Her demonstration uses whole sweet potatoes, cloves and optional extra sugar. This recipe uses thick peel-on rounds, a measured weight of piloncillo and orange peel, without cloves or extra granulated sugar. Follow this card for quantities and timing.