Speaking of time and things missed, since today begins Día de Muertos, we are sharing a couple of traditional recipes that are often served on this day. Leslie made some Classic Café de Olla and I made Camotes Enmielados, or Mexican Candied Sweet Potatoes.
This is my husband's favorite way to eat sweet potatoes, but for some reason, I haven't shared the recipe before now. I stick with a pretty classic preparation. I've seen some people slice the sweet potatoes before cooking, but my husband likes them better when they're cooked whole, and then sliced.
miel, and typically canela (cinnamon stick) is included during cooking. I love the flavor that anise seeds impart, so I add those to the pot, as well. You could try other additions like a whole star anise, allspice berries, whole cloves, or maybe even cardamom pods—all of which are easy to strain out if you don't want them in your final presentation.
I actually prefer more syrup, while the husband prefers a smaller, stickier amount that's basically a glaze. Both preparations are equally delicious.
So, here's to spending time with those you're missing, in this world, or the next.
p.s.—these are good on your Thanksgiving table, too!
Leslie and I have teamed up to occasionally make a our own versions of the same dish. We want to see how similar (or how different) they turn out. Other times we will pick an ingredient and see what each other make from it. Good food knows no borders and we hope to share the food we love with you.