Camotes Enmielado Candied Sweet Potatoes Recipe 445 Recipes
CAMOTES ENMIELADO - CANDIED SWEET POTATOES RECIPE - (4.4/5)
Provided by carvalhohm
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, place water, piloncillo, cinnamon sticks, anise stars and whole cloves. Heat to boiling, stirring with wooden spoon until piloncillo dissolves. After 5 minutes, add sweet potatoes. Reduce heat; cover and simmer 40 to 45 minutes. Remove and discard cinnamon sticks, anise stars and cloves. Reserve syrup. Serve sweet potatoes topped with reserved warm sweet syrup. Garnish with milk. Note: 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.
CAMOTES ENMIELADO (CANDIED SWEET POTATOES)
Sweet and syrupy candied sweet potatoes, our Camotes Enmielado are a traditional Mexican dessert.
Provided by Yvette Marquez
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, place water, piloncillo, cinnamon sticks, anise stars and whole cloves. Heat to boiling, stirring with wooden spoon until piloncillo dissolves.
- After 5 minutes, add sweet potatoes. Reduce heat; cover and simmer 40 to 45 minutes.
- Remove and discard cinnamon sticks, anise stars and cloves. Reserve syrup.
- Serve sweet potatoes topped with reserved warm sweet syrup. Garnish with milk.
Nutrition Facts : ServingSize 1 Serving
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- In a large pot or dutch oven, add the sweet potatoes, piloncillo cone, cinnamon stick, star anise pod, clove, and water. Bring to a boil over high heat.
- Uncover and give the liquid a quick stir. The piloncillo should be completely melted by this point.
- Leave uncovered and continue simmering on low for another 15-20 minutes to reduce the syrup.
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- In a large dutch oven, add the cut sweet potatoes, piloncillo cone, cinnamon stick, clove, and water. Bring to a simmer over medium hight heat. Once simmering, cover and lower heat to medium low. After 40 minutes, stir everything, breaking the the piloncillo if needed. Check the doneness of the potatoes. Cover and cook for another 20-30 minutes, or until the sweet potatoes are tender and the syrup has thickened. If the syrup is on the thin side, simmering for another 5-10 minutes.
- Once done, turn off the heat and let it sit for 10-15 minutes. Transfer the sweet potatoes to a serving dish. Pour the piloncillo syrup over the potatoes. Serve!
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