Candied Sweet Potatoes
“Camotes con Piloncillo” A very traditional Mexican sweet dish. There are even street vendors walking around the cities announcing their arrival with a very high pitch horn noise made by the steam of the oven they are cooking their sweet potatoes. They usually sell the sweet potatoes covered in condensed milk or marmalade. However, the way most people make them at home is the way we will share with you right now. Perfect to warm you up and ideal to have with a nice cup of coffee. The key to make sweet potatoes the Mexican way is to cook them with unrefined sugar. The deep flavour from the piloncillo and the cinnamon turn the sweet potatoes into a very complex and rich dish. In Mexico you can easily find Piloncillo everywhere from supermarkets to corner shops. Here in London you can find it online and in several Latin-American shops around the city.
- 1 Large Sweet Potato
- 100g or 1/2 Unrefined Sugar Cone
- 1 Large Cinnamon Stick
Wash and cut the sweet potatoes in big chunks. Add the sweet potatoes, piloncillo, cinnamon stick and about half cup of water. Bring to a simmer on medium high heat. Once simmering, cover the pot and lower the heat to medium low for about 25-30 minutes. Check the sweet potatoes and if the piloncillo is still hard, stir and cover the pot again. Leave for another 20 minutes. The sweet potatoes need to be soft but not falling apart. The liquid must be reduced to a beautiful caramel.
We highly recommend enjoying these once they have cooled down with a nice cup of coffee.