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Alright flavor seekers, lean in—'cause these Mexican candied sweet potatoes, aka Camote enmielado, bring that slow-cooked, deep-soul sweetness that hits like a righteous bassline.
Simmered low and steady in piloncillo syrup with cinnamon and clove for about an hour, these tender gems soak up every drop of bold, spiced flavor—no shortcuts, no tricks, just real deal Mexican dessert magic.
And like Public Enemy told you—“Don’t believe the hype”—‘cause these sweet potatoes don’t need it; the flavor speaks loud and clear, no static, no filler. One bite and you’re in the groove, feeling that old-school warmth in every forkful.
This traditional Mexican dessert keeps it real with natural sweetness and spice, perfect for balancing heavy mains or shining as a soulful stand-alone treat. Got no piloncillo? Swap in dark brown sugar or maple syrup for that deep molasses vibe.
Pro tip: toss in a strip of orange peel or a splash of vanilla to boost the aroma and make that syrup sing even louder. Say good-bye to bland, one-note sweet potatoes!
These soulful Mexican sweet potatoes pair beautifully with smoky meats like Texas smoked brisket or tender Chicago style rib tips.
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Ingredients
- 1 large sweet potato peeled and cut into 2 inch thick rounds
- 1 medium cone piloncillo or ¾ cup brown sugar
- 2 star anise
- 1 medium cinnamon stick
- 1 whole clove
- 1 teaspoon whiskey
- 1 teaspoon kosher salt
Instructions
- In a pot, combine sweet potatoes, 2 cups of water, cinnamon, piloncillo, star anise, clove, whiskey, and salt. Bring to a boil then reduce to simmer and let cook for about an hour or until sweet potato is very soft and liquid is reduced and thickened
- Serve with syrup spooned over the sweet potato
Notes
- If the liquid is still runny when sweet potatoes are cooked, remove the sweet potatoes and continue cooking the liquid until it is reduced to more syrup-like consistency
- Reserve any unused syrup and use on pancakes and waffles or as a glaze for roasted vegetables. It's absolutely addictive.
- Key is making sure the sugar dissolves fully when making the syrup. Be sure to use adequate amounts of water, not only to cook/boil the sweet potatoes but to completely dissolve the sugar which ensures the syrup won't break down
- It's likely that sweet potatoes will be done cooking before syrup in finished. If so remove the sweet potatoes and continue cooking the syrup down to remove excess water and reduce syrup to proper consistency
- If you don't have access to piloncillo (it's worth the time if you can find it) use brown sugar vs. white as the brown version has some bitterness and more complex flavor with the molasses presence.
Sonia K Saldana
Friday 13th of August 2021
My husband Loves sweet potatoes in super sweet syrup! He’s been diagnosed a diabetic, so I made these. They were a hit! So, so delicious, without all that over the top icky sweetness! Thanks for the recipe!
Marwin Brown
Friday 13th of August 2021
So glad you liked it! Thanks for the comments