Camotes Enmielados … You’re going to love this Mexican dessert! Especially that warm sweet syrup. YUM!
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Most people know this recipe as a dessert, but my mom liked to give it to us for breakfast.
She’d serve it in a big bowl with milk or a little sweetened condensed milk. Each spoonful was a big treat. Sweet and absolutely delicious.
Also try this popular side dish, Roasted Mexican Sweet Potatoes.
Table of Contents
🍠 Sweet Potatoes
- Slice or dice the Mexican sweet potatoes.
- Peeling the skin optional.
Scrub and rinse the sweet potatoes with water before cooking. Peel them if you are making a soup or a stew, but in this recipe, it’s really up to you and your preference.
For Mexicans, this is a dessert that’s eaten all year long not just in the fall. It can very well be made as the perfect side dish for a special dinner during the holiday season.
🥣 Instructions
- Place the sweet potatoes in the large pot or large dutch oven.
- Add enough water to cover everything.
Be sure to use a pot that is big enough to fit everything. This also depends on the size of the sweet potatoes.
Here, 2 large sweet potatoes and an 8-qt stock pot were used.
Various Names
Like many Mexican dishes, there are different names that refer to this dessert. “Dulce de camote” or “Camote en Dulce” are also commonly used. Another name is the singular version which is “Camote Enmielado.”
- Add the piloncillo cone, Mexican cinnamon sticks, allspice, star anise, and whole cloves. These are the key ingredients!
- Give everything a stir with a wooden spoon.
- Cover and bring to simmer over medium-low heat.
“Enmielado” translated means “sweetened” or “candied.” This is created by the piloncillo (or Mexican brown sugar) commonly used in drinks like Ponche Navideno and Cafe de Olla. Or use it to make desserts like Capirotada or Marranitos.
Piloncillo is shaped like a cone. You might also see it in smaller sizes, but always in a cone form. Use 4 small cones = 1 large cone.
Can’t find piloncillo? No problemo!
- Use 1 cup of brown sugar and 2 tablespoons molasses to create the piloncillo syrup.
- OR, simply omit and use 1 cup white sugar OR 1 cup honey OR 1 cup maple syrup.
- Simmer for 20 minutes. The piloncillo dissolves easily.
- For a thicker sauce, simmer for an additional 5-10 minutes uncovered.
Discard cinnamon sticks, cloves, and allspice before serving. You can also use the powdered version of the warm spices for easier cooking.
It’s ready when you can put a knife or a fork completely through the sweet potato.
🙋🏻♀️ Frequently Asked Questions
They are not the same thing. Yams look like tree bark. Sweet potatoes are more reddish-brown with a tough skin.
Leaving the skin on will give it a nice texture, but it’s really up to you and your personal preference. Luckily, for this recipe, it does not matter if you peel the skin or not. This recipe is very forgiving.
Add chopped up nuts – peanuts, almonds, cashews, pecans, or whatever you like! Nuts will add texture. Raisins or coconut are also great additions.
🫙 Storing Instructions
Place any leftovers in an airtight container. Store in the fridge for up to 5 days. Or in an sealable bag, remove as much air as possible, in the freezer for up to 6 months.
More Mexican Desserts
Camotes Enmielados (or Mexican Candied Sweet Potatoes) is a super easy and delicious dessert. Serve this traditional Mexican recipe with a drizzle of the leftover syrup sauce and a tall glass of milk. Oooh, or what about some vanilla ice cream?! Delicious!
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Did you make this recipe? Please rate the recipe below!
Camotes Enmielados
Ingredients
- 2 large sweet potatotes
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice
- 1 cinnamon stick
- 1 cone piloncillo
- 4 cups water
- Optional:
- ¼ cup milk
Instructions
- Chop sweet potatoes into bite-sized one-inch pieces.
- Peeling the skin is optional.
- Put the sweet potato into a large stockpot.
- Add the water, cloves, allspice, cinnamon, and piloncillo stick.
- Cover and let simmer for 20 minutes.
- Serve into a bowl with some of the liquid from the pot.
- Add milk, if desired.
Notes
Nutrition
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
I love desserts and love seeing dessert recipes from different cuisines! Your recipe looks so delicious – I’ve got some sweet potatoes so I must try this!
Hope you try this recipe is delicious !
Your sweet potatoes are making my house smell like thanksgiving! It’s awesome! Lovely, beautiful dessert.
I think so too delicious glad you liked it
Oooh, I like your mom’s style! Dessert for breakfast is the best way to start the day. Why wait, I think. 🙂 This looks incredible! I make something similar with maple syrup but this looks easier.
Exactly … why wait! Glad you liked this recipe
I have never heard of piloncillo . Could you please enlighten my ignorance. I would like to try this recipe since I have lots of sweet potatoes in my refrigerator that I want to use ASAP. Thank you.
Piloncillo is raw, pure sugar cane that is commonly used in Mexican cuisine. It is made from boiling sugar cane juice until it thickens and then poured into cone-shaped molds to harden. Piloncillo has a distinctive caramel-like flavor and is commonly used in desserts, drinks, and some savory dishes as well. If you want to learn more about piloncillo, you can check out one of my informative blog posts: What is Piloncillo? . Hope you make this delicious recipe, you’ll love it.
Its a new recipe for me. I have never heard or tried this mexican delight. Looks amazing , Surely want to try.
This recipe is amazing. Hope you try it!
Never had this before! but looks like a fun and delicious recipe. My family like sweet potatoes, so i will try this recipe.
Hope you try it. You and your family will love it!
These look delicious! Thank you for giving a piloncillo substitute as well so we can make these tonight!
So glad you liked it!
Sweet Potatoes are my favorite and have never tried this amazing recipe ever. This recipe is unique and a must try one. Yum.
It really is. Hope you try it!
What an amazing recipe Maggie and am big fan of mexican food and this dessert recipe for perfect and any desserts…and l love your inserted images as well..Thanks for sharing recipe with your story…! https://www.blenderfolks.com/
Glad you liked this recipe, It’s really yummy!
I love sweet potatoes, and this recipe sounds just delicious! Good to know I can substitute the piloncillo for brown sugar and molasses, can’t wait to try it!
It’s delicious. Hope you try it!
What a great recipe! The sweet potato must really go with those warming spices well.
Thanks! It really does, hope you try it!