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Tuesday, November 1, 2016

Camotes Enmielados (Mexican Candied Sweet Potatoes) | #SheMadeEllaHace

Camotes Enmielados (Mexican Candied Sweet Potatoes)
Somehow it's been over a year since the last time Leslie and I got together in the kitchen for a round of She Made, Ella Hace. Life has this crazy way of passing by so quickly that you don't realize that you've missed spending time with someone until it hits you like a load of bricks, doesn't it? A lot has happened between then and now, but one really cool thing? Leslie wrote a cookbook! It's called Taqueria Tacos—if you're a taco lover (and who isn't), you should really get your hands on a copy ASAP.

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.
Camotes Enmielados (Mexican Candied Sweet Potatoes)
Piloncillo (cones of unrefined sugar) and water form the syrup, or 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!
Camotes Enmielados (Mexican Candied Sweet Potatoes)
She Made, Ella Hace - the series
What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food? Well, naturally they decide to hang out in the kitchen.

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.

yield: serves 6-8print recipe
Camotes Enmielados (Mexican Candied Sweet Potatoes)

Camotes Enmielados (Mexican Candied Sweet Potatoes)

prep time: 5 MINScook time: 40 MINStotal time: 45 mins
Tender sweet potatoes in a spice-infused piloncillo syrup.


  • 2 pounds sweet potatoes (preferably several smaller ones)
  • 8 ounces piloncillo
  • 1 (3-inch) cinnamon stick
  • 1 teaspoon anise seed
  • pinch of salt
  • 1 to 1 1/2 cups water


  1. Scrub the sweet potatoes and place them in a large pot; add remaining ingredients (less water for a stickier, glaze-style syrup and more for a thick, but loose syrup). Bring to a boil, then put on a lid and reduce to a steady simmer for ~40 minutes, or until the sweet potatoes are tender and the liquid is thick and syrupy.
  2. uncooked sweet potatoes
  3. To serve, carefully lift the sweet potatoes out of the pot and cut them into thick slices. The peel will slide right off at this point—remove it if you want to. I like the way it looks, so I leave it, but it's totally personal preference.
  4. Place the sweet potatoes into a serving bowl and pour the piloncillo syrup over them, straining if you want to remove the anise seeds.
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