Camotes Enmielado (Candied Sweet Potatoes)

camotes enmielado (candied sweet potatoes) Dessert Mexican
Camotes Enmielado (Candied Sweet Potatoes)
  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 8

Sweet and syrupy candied sweet potatoes, our Camotes Enmielado are a traditional Mexican dessert. MORE+ LESS-

Yvette Marquez
Updated October 22, 2013


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


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  • 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.

Expert Tips

  • Piloncillo is Mexican dark sugar that is unrefined and has a high molasses content. You can find it at specialty supermarkets that carry Mexican products. Brown sugar can be substituted for the piloncillo.
  • Try serving this dish with its own syrup and drizzled with a little sweetened condensed milk.
  • This recipe can also be made with pumpkins or squash instead of the sweet potatoes.
  • You can eat this dish warm or you can let it cool, refrigerate it and eat it cold. It will keep in the refrigerator, covered, for a week.

Nutrition Information

No nutrition information available for this recipe

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