Camote Enmielado (Sweet Potato in Syrup)

Family recipes are the best, they are full of nice stories and love. Today’s recipe has been in my mum’s family for generations, my abuela (grandma) Emilia used to make this lovely dessert for my mum and her siblings, so my mum makes it for us and we spent the whole morning talking about my mamá Mila (grandma Emilia) and her delicious desserts.You will love this recipe with sweet potato, it is easy, quick and delicious and it is another way to use sweet potato as a dessert, in fact, in Mexico we used sweet potato in sweet dishes most of the time. I remember when I came to live in London and my hubby ordered sweet potato fries, I was a bit shocked, but I have learnt to like these delicious orange beauties in savoury dishes.

If you decide to make my recipe, let me know if you like it! I would love to know your thoughts!

Serves 4

Ingredients 

  • 5 sweet potatoes peeled and cut in thick round slices
  • 3 cloves
  • 2 cinnamon sticks
  • 250 gr piloncillo (jaggery) or dark brown muscovado sugar
  • 1 cup of water

Method

  1. Peel the sweet potatoes and cut them in thick round slices.

  2. Then put the sweet potato together with the spices and the cup of water in a casserole dish (dutch oven), bring it to a boil and turn the heat down to minimum.

  3. Let them simmer in low heat until the jaggery dissolves and the syrup looks dark and the sweet potato is soft. If you stir, do it gently to prevent the pieces to break.

  4. Serve with milk or vanilla ice cream or have it for breakfast with some yogurt or cottage cheese!

Listo!

Provecho!