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Camotes Enmielado (Candied Sweet Potatoes)

Blogger Yvette Marquez of Muy Bueno shares a traditional Mexican dessert, perfect for a Day of the Dead celebration.

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  • Prep Time 15 min
  • Total Time 1 hr 5 min
  • Servings 8

Ingredients

8
cups water
8
oz piloncillo (unrefined sugar) or 1 cup packed brown sugar
2
cinnamon sticks
2
whole anise stars
3
whole cloves
2
large sweet potatoes, peeled, cut into 1-inch slices
Milk or sweetened condensed milk for garnish

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In 3-quart saucepan, place water, piloncillo, cinnamon sticks, anise stars and whole cloves. Heat to boiling, stirring with wooden spoon until piloncillo dissolves.
  • 2 After 5 minutes, add sweet potatoes. Reduce heat; cover and simmer 40 to 45 minutes.
  • 3 Remove and discard cinnamon sticks, anise stars and cloves. Reserve syrup.
  • 4 Serve sweet potatoes topped with reserved warm sweet syrup. Garnish with milk.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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