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.
- 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.
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.
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!
😋 Hungry for More?
Did you make this recipe? Please rate the recipe below!
- 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.
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.