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Camotes Enmielado (Candied Sweet Potatoes)

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  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 8
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Sweet and syrupy candied sweet potatoes, our Camotes Enmielado are a traditional Mexican dessert.
By Yvette Marquez
Updated Oct 22, 2013
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  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Try serving this dish with its own syrup and drizzled with a little sweetened condensed milk.
  • tip 3
    This recipe can also be made with pumpkins or squash instead of the sweet potatoes.
  • tip 4
    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 Facts are not available for this recipe
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