This post may contain affiliate links via Amazon's affiliate advertising program. See privacy policy
Caramelized & Velvety: Mexican Candied Sweet Potatoes in Spiced Brown Sugar Syrup
Listen up, my fellow flavor peeps—your guy the flavor-phile is about to drop the real deal with this Mexican Candied Sweet Potatoes aka Camote Enmielados recipe—that will make you rethink everything you know about sweet potatoes.
We're taking those sweet potatoes and slow-simmering ‘em in a syrup made from rich, deep piloncillo sugar, warming star anise, and a splash of whiskey that brings a little heat and attitude to the mix.
Let ‘em cook low and slow for about 45 minutes, and trust me, you’ll be tasting that syrup-soaked, caramelized goodness that’ll hit you like Public Enemy’s "Don’t Believe The Hype". Bold, unapologetic, and full of power.
For other Mexican desserts try Strawberries and Cream.
Beats and Eats (music to pair with candied sweet potatoes)
“Don’t Believe the Hype” pairs perfectly with Mexican candied sweet potatoes because both are bold, unapologetic, and layered with deeper meaning. The song, a defiant anthem challenging media narratives and societal stereotypes, carries a raw intensity that mirrors the flavor punch of camotes enmielados.
Just like Chuck D’s commanding voice cuts through noise with purpose, the rich, smoky sweetness of piloncillo syrup infused with cinnamon and clove cuts through the natural earthiness of the sweet potatoes. Both the track and the dish are built from tradition—Public Enemy sampling classic soul and funk, and the sweet potatoes rooted in ancestral Mexican home cooking—but each reinvents the familiar into something radically expressive.
For this traditional Mexican dessert, the magic’s in that piloncillo syrup: piloncillo gives a molasses-like sweetness, whiskey kicks it up a notch, and cinnamon sticks and cloves bring the spices that make each bite pop. If you didn't already know, piloncillo is an unrefined Mexican cane sugar molded into hard cones, known for its deep, molasses-like flavor and rich caramel notes; think Mexican brown sugar.
For a flavor hit, you could swap the whiskey for rum, or skip the star anise for a more straightforward cinnamon vibe. The result is a dish that’s a perfect balance of sweet, spiced, and just a little daring—kind of like the rebellious energy in Public Enemy's track.
Pair with grilled meats, tangy greens, or spicy rice to make the whole plate dance. I like it to follow up spicy Mexican seafood stew.
Don’t believe the hype? Taste these Mexican sweet potatoes and you’ll know exactly what we mean.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Mexican Style Candied Sweet Potato Recipe (camote enmielado) with Piloncillo Sauce
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
Method
- 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
Nutrition
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.
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!
So glad you liked it! Thanks for the comments