Cinnamon Baked Sweet Potato with Piloncillo (Camotes enmielados)

On the evening streets of Mexico City, the camoteros sell sweet potatoes from whistling carts, a sound that is a childhood memory for many city dwellers. Camotes enmielados is the home version: the slices soften in piloncillo syrup with cinnamon. It takes just four ingredients, and the oven does almost all the work.

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Method

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1. Preheat the oven to 180 °C.
2. Arrange the sweet potato slices in an ovenproof dish.
3. Add the piloncillo (or sprinkle on the brown sugar), then the water and cinnamon sticks.
4. Bake covered for about 60 minutes, basting the sweet potato now and then with the syrupy liquid that releases, until completely tender. ⏱ Timer: 1 h

Source: Wikibooks – Cookbook – Cookbook:Camotes Enmielados (Mexican Sweet Yams) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• The pieces of piloncillo melt on their own in the oven. If you cannot find it, dark cane sugar is the closest substitute.
• Baste the slices with the syrup at least twice during baking so they get an even, glossy coating.
• Take the lid off for the last 10 minutes so the syrup thickens. In a fan oven, bake at 160 °C.

Frequently asked questions

How long does it keep?

It keeps for 4 days in its syrup, covered, in the fridge. It is tasty cold too, but best when lukewarm.

What should I serve it with?

In Mexico it is often eaten with a glass of cold milk or drizzled with condensed milk, but plain yoghurt also balances the sweetness well.

Similar recipes

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• Candied Sweet Potato with Pineapple (Camote y piña) · Mexican
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More mexican ideas

• Sopaipilla (Fried Dough Pillows with Honey)
• Chili and Onion Bread Wreath
• Queen's Bread (Anise Festive Bread)
• Fried turnovers with raisins and pine nuts
• Pine Nut Cookies
• Pine Nut Milk Caramels
• Buñuelos Navideños (Crispy Fritters with Cinnamon Sugar)
• Capirotada (Easter bread pudding with honey and cheese)

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