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.
- 2 Lbs Sweet Potatoes, about 2 large potatoes
- 1 8 ounce Piloncillo Cone
- 1 Large Mexican Cinnamon Stick
- 1 Clove
- 1 Cup Water
- 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.