Mexican Candied Sweet Potatoes

When the unique and well-known whistle of carts with built-in ovens announces the arrival of candied sweet potatoes, it is time to look out the window to check if the camotero is near! One of Mexico City’s most beloved street food desserts, camotes enmielados are steam-cooked sweet potatoes garnished with a touch of condensed milk. Prepare these traditional camotes spooned over with a drool-worthy and sweet piloncillo syrup made with piloncillo, star anise pods, and orange juice. They’re outrageously good!
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Ingredients
2
Portions
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Preparation
20 mins
1h 10 mins
Easy
  • Preheat the oven to 180°C.
  • Brush a tablespoon of butter on a sheet of aluminum foil. Place sweet potato in the middle and brush butter over it. Wrap buttered sweet potato with aluminum foil and bake for 1 hour.
  • In a pot over medium heat, heat piloncillo, cinnamon, star anise pods, orange juice, and an orange wheel. Cook for 10 minutes until a piloncillo syrup is obtained.
  • Serve Mexican candied sweet potatoes spooned over with piloncillo syrup or condensed milk.

Nutritional information

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