Camotes Enmieladitos Recipe

Name: Camotes Enmieladitos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs sweet potatoes, peeled and cut in 2-inch slices (sweet potatoes or yams specifically the orange-fleshed variety); 2 piloncillo cones, cut into thirds with a sharp knife (I used only 2/3 cone for the half portion ); 1 (3 inch) cinnamon sticks; 1 whole star anise; 3 whole cloves; 1 dash salt; 2 cups water; Crema mexicana topping; 1 cup Mexican crema (you can make your own crema mexicana! See this recipe ( Recipe #218458) or 1 cup creme fraiche, approximately (you can make your own crema mexicana! See this recipe, Crema Mexi…; 1/4 - 1/2 teaspoon habanero sauce, to taste (Tapatio, Marie Sharp's, Tabasco, or your favorite brand)

Servings: persons

2 lbs sweet potatoes, peeled and cut in 2-inch slices (sweet potatoes or yams specifically the orange-fleshed variety)
2 piloncillo cones, cut into thirds with a sharp knife (I used only 2/3 cone for the half portion )
1 (3 inch) cinnamon sticks
1 whole star anise
3 whole cloves
1 dash salt
2 cups water
Crema mexicana topping
1 cup Mexican crema (you can make your own crema mexicana! See this recipe ( Recipe #218458) or 1 cup creme fraiche, approximately (you can make your own crema mexicana! See this recipe, Crema Mexicana)
1/4 - 1/2 teaspoon habanero sauce, to taste (Tapatio, Marie Sharp's, Tabasco, or your favorite brand)

1
Preheat oven to 375u00b0.
2
Place the sweet potato slices singly in a lightly greased Dutch oven or similar pot.
3
Arrange the piloncillo cones pieces directly on top of the sweet potato slices. Place the cinnamon stick, star anise and cloves on top of the sweet potatoes. Add a dash of salt. Pour the water on top of everything.
4
Cover the pot and bake for about 1 hour or until the camotes are completely cooked and the syrup has thickened. (I checked the sweet potatoes at the halfway mark to make sure they weren't burning.) You can always reduce the temperature.
5
Remove from oven and *carefully* arrange the slices of yams on a platter. Now pour any remaining syrup on top (*carefully*!) *Set aside to cool about 10 minutes then serve the crema mexicana on the side.
6
*It is important to let them cool because you could seriously burn your mouth if you eat the camotes too soon after taking out of the oven.

257

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs sweet potatoes, peeled and cut in 2-inch slices (sweet potatoes or yams specifically the orange-fleshed variety), 2 piloncillo cones, cut into thirds with a sharp knife (I used only 2/3 cone for the half portion ), 1 (3 inch) cinnamon sticks, 1 whole star anise, and more.

Yes, Camotes Enmieladitos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Camotes Enmieladitos

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