Happy November! I can't believe that it is already November.
November 1st marks the start of Dia de los Muertos in Mexico with Dia de los Angelitos (Day of the Little Angels), which honors the infants and children who have been lost. Dia de los Muertos, which honors adult family members that they have lost, starts on November 2nd.
On Dia de los Muertos it is believed that the souls of the deceased return to earth; the souls are guided to their families by alters that the family has created.
The alters usually have their favorite foods waiting for them. It is a very beautiful holiday and tradition that honors those who no longer are with us on earth.
Camotes Enmielados is a traditional Mexican recipe that is popular to serve around Dia de los Muertos. Only a few ingredients are needed to create a sweet, warm and homey dessert.
Sweet potatoes are simmered in a dutch oven in a cinnamon piloncillo syrup.
As the sweet potatoes cook the piloncillo melts, coating the sweet potatoes and creating a thick, earthy syrup.
The aroma alone is worth making these sweet potatoes. The perfect fall aroma.
Piloncillo is an unrefined sugar that is similar to brown sugar, but has a molasses flavor to it. It has become one of my favorite sugars to use. You can find it at your local Latin Market or online
This dish is sweet, but not too rich or sugary. When I first had Camotes Enmielado, it reminded me of a squash pie filling.
The sweet potato was creamy and rich and the cinnamon infused syrup has a similar flavor profile to a sweet potato casserole; perfect for sharing with your family this holiday.
Mexican Candied Sweet Potatoes {Camotes Enmielados}
A traditional Mexican sweet that is perfect for serving for Dia de los Muertos, but also would make a delicious addition to your Thanksgiving table. Sweet potatoes are cooked in a rich cinnamon pilonicillo syrup. Naturally Vegan + Gluten-free!
Ingredients
- 2 Lbs Sweet Potatoes, about 2 large potatoes
- 1 8 ounce Piloncillo Cone
- 1 Large Mexican Cinnamon Stick
- 1 Clove
- 1 Cup Water
Instructions
- Scrub the clean the sweet potatoes. Cut into roughly 2 inch round pieces.
- 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!
Mexican Candied Sweet Potatoes are not only perfect for serving for Dia de los Muertos, but also would make a great addition to your Thanksgiving table this year.
XO
Jeni
Jojo
This recipe sounds so delicious and simple. Thanks for sharing!
vicky t
Ha, I was just telling my friends that I am craving this...yum! Thanks for the detailed recipe...
Deep Web
made this tonight, hubby already asking for it again, fabulous and so simple, thank you for the recipe!!!! I am still full!!
cristymx
I loved them!
I had some sweetpotato left from dinner and decided to give it a try. I live in mexico but I hadnt eaten these in a long time so I was so happy when i found your recipe.
I made this in the crockpot and turned out great too!
I used just a bit less than 2 pounds of sweet potato, 3/4 cup brown sugar (packed), 2 cloves (as i am a fan), 1/2 cinammon stick and 1/2 cup of water but I found it to be too much so I would use 1/4 cup of water next time.
Thank You!!
Jeni
I am so happy that you loved them!! 🙂
Suzie
Can I ask how long you cooked in crockpot?
Jeni
I haven't made this in the crockpot before, so I am not too sure how long.
Mayra
Do I have to use the clove?
Jeni
You can leave the clove out if you want to! You'll still have great flavor from the cinnamon and piloncillo.
Quinn
I plan on making this for thanksgiving! But I only have ground cinnamon , will there be a difference in taste? And how much do u suggest that I add?
Jeni
Hi Quinn!
I would suggest waiting until the sweet potatoes are almost cooked and you have a thick syrup has started to form. I would at least add 1-2 tsp of cinnamon, then taste and add more to taste. I haven't made it with ground cinnamon before, but I'm sure that'll work!
Quinn
Thank you!!! The sweet potatoes came out amazing! Whenever I was cooking it, I thought they would come out too mushy but BOY was I wrong! They were perfect! I used more sweet potatoes so I doubled the recipe and it still came out delicious! Definitely making next year !
Ashley N Rice
These sound amazing!! I need to make these very soon!! <3
Jeni
Thank you! They are a favorite!
Linda Zavaleta
Can I make this recipe in a slow cooker? If so, what setting and time do you suggest?
Jeni
I haven't made this in the slow cooker so I am not sure. I would think low for 5-6 hours and high for 3 hours. I would check a few times to see how they are cooking.
Linda Zavaleta
Thanks for the quick response. I went and bought a Dutch oven, lol. I would like to make this recipe today to cut down on the work load tomorrow. Will it still be as good reheated? I’m afraid that it’ll become mushy.
Jeni
It should be good reheated! I have made it ahead of time many times. Sometimes the sweet potatoes will get mushy if you leave them cooking too long. I would just keep an eye one them until your desired texture. These sweet potatoes are still good if they get a little mushy! Leaving the skin on them helps them from getting too mushy!
Yess
Can I peel the potatoes? Or will they cook differently?
Jeni
You can peel them if you would like to!