- If you can’t find piloncillo, dark brown sugar is a decent substitute—use 1 1/2 packed cups.
- Resist stirring during cooking to keep the camote slices whole and beautifully glazed.
- Add a splash of orange juice or a strip of orange peel for extra depth.
- Leftovers reheat well and make a cozy next-day breakfast.
- This dish gets even better as it sits and the syrup thickens—store refrigerated in its syrup for up to 4 days.
Camote Enmielado
Camote Enmielado is a warm, spiced Mexican dessert made by simmering thick rounds of sweet potato in a rich piloncillo syrup infused with cinnamon, cloves, vanilla, and citrus. The result is tender, caramelized camote slices coated in a deeply aromatic glaze. It's comforting, naturally sweet, and perfect for cooler weather or holiday gatherings.
Servings: 6 Servings
Ingredients
- 8 cups water
- 4 large piloncillo cones about 16 oz total
- 8 whole cloves
- 2 cinnamon sticks
- 1 tbsp vanilla extract
- 2 lemons zest and juice
- 8 medium sweet potatoes peeled and cut into thick rounds
Instructions
- In a large pot over medium-low heat, combine all the ingredients except the sweet potatoes.
- Stir occasionally until the piloncillo dissolves and a fragrant syrup forms.
- Gently add the sweet potato slices to the pot in an even layer.
- Cover and cook over low heat for 35 - 40 minutes, or until sweet potatoes are tender and syrupy.
- Do not stir while cooking to keep the slices intact.
- Remove from heat and let cool slightly.
- Serve warm with extra syrup spooned over the top.