Mexican cuisine · Desserts & Sweets

Camote Enmielado

Sweet potato pieces simmered soft and glossy in a dark piloncillo-cinnamon syrup.

Ingredients · for 4 servings

• 800 g sweet potatoes
• 250 g piloncillo (or brown sugar)
• 500 ml water
• 2 cinnamon sticks
• 3 cloves
• 1 organic orange
• 1 pinch salt

Instructions

1. Peel the sweet potatoes, halve lengthwise and cut into roughly 4 cm pieces; thinly peel the orange zest and squeeze the juice.
2. Roughly chop the piloncillo and dissolve it with the water, cinnamon sticks, cloves and orange zest in a wide pot over medium heat for 8-10 min. into a dark syrup.
3. Layer the sweet potato pieces tightly into the syrup, add the orange juice and a pinch of salt - the liquid should just cover the pieces.
4. Simmer covered over low heat for 30-35 min., basting with syrup every 10 min., until a knife slides in without resistance.
5. Remove the lid and reduce the syrup uncovered for 10-12 min. until it runs thick off the ladle and the pieces glisten dark.
6. Carefully lift the sweet potatoes into bowls, pour generously with syrup, and serve lukewarm or well chilled.