🇲🇽 Mexico · Dessert
Camotes en Miel
By eatmundo · August 3, 2026
🇲🇽 MXCandied sweet potatoes simmered in a dark, aromatic syrup made of piloncillo and spices. This simple dessert is a beloved traditional comfort food in Mexico.
Ingredients
check them off as you prepareHow 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 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.
