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Mexico · Dessert

Camotes en Miel

60 min
300 kcal
4 servings

By eatmundo · August 3, 2026

Camotes en Miel🇲🇽AI-generated image

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Fruit dessert13 recipes from 9 countries

Candied sweet potatoes simmered in a dark, aromatic syrup made of piloncillo and spices. This simple dessert is a beloved traditional comfort food in Mexico.

According to eatmundo's ingredient comparison, the closest dish to Camotes en Miel from another cuisine is Melocotón con Vino (Spain): the two share 20% of their ingredients.

Ingredients

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4 servings

How to Make It

  • 1

    Peel 500g of sweet potatoes and cut them into 5cm chunks.

  • 2

    In a medium saucepan, combine 250ml of water, 200g of chopped piloncillo, cinnamon, anise, and orange peel.

  • 3

    Bring to a boil over medium heat, stirring until the piloncillo is fully melted.

  • 4

    Add the sweet potato chunks to the syrup, ensuring they are mostly submerged.

  • 5

    Cover the pot and simmer over low heat for 35–40 minutes until potatoes are fork-tender.

  • 6

    Remove the lid and simmer for an additional 10 minutes to thicken the syrup to a glaze.

  • 7

    Use a spoon to baste the potatoes with the syrup as it reduces to coat them nicely.

  • 8

    Serve warm in bowls, drizzled with the remaining thickened syrup.

Frequently Asked Questions

What is Camotes en Miel?

Camotes en miel is a Mexican dessert consisting of sweet potatoes simmered in a spiced syrup of piloncillo, cinnamon, star anise, and orange peel. It is typically served warm as a snack or dessert, particularly during the autumn and winter months.

What if I can't find piloncillo?

You can substitute with dark brown sugar, though piloncillo provides a unique molasses flavor.

Which variety of sweet potato is best?

Look for the variety with orange flesh as it holds its shape best while simmering.

Can I serve this cold?

Traditionally it is served warm, but it is delicious cold as a topping for yogurt or ice cream.

How do I know when they are perfectly cooked?

They should be tender enough to pierce easily with a fork but not so soft that they crumble.

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