Mexican Baked Sweet Potatoes and Plantains

Mayte Rueda
Usually sold in Mexico City streets by camoteros on carts with built-in ovens, these delicious baked sweet potatoes and plantains are drizzled with condensed milk and cinnamon for a sweet and decadent dessert that is easy to prepare at home.
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Ingredients
4
Portions
  • 1 orange
  • 1 grapefruit
  • 1 lime
  • sugar
  • star anise pod
  • 1 stick cinnamon
  • 1 sweet potato
  • 1 purple sweet potato
  • 1 plantain
  • condensed milk
  • cinnamon powder
Preparation
10 mins
1h
Easy
  • Preheat oven to 392 °F.
  • On a chopping board and using a knife, peel orange, grapefruit, and lime. Set pulp aside for any other recipe.
  • On a baking sheet, spread sugar, star anise, cinnamon, and citrus fruits peel. Place a rack on top and arrange sweet potatoes and plantain.
  • Once the oven is ready, place baking sheet inside and cook for about an hour. The inside must be soft and the outside must look charred.
  • Peel plantains and sweet potatoes. Serve hot with condensed milk and cinnamon.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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