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!

Tiritas de Camote (Sweet Potato Fries with a Mexican Touch)

This is a quick and easy recipe for days like today, grey and cold, I am waiting for a friends to cook together and I want to surprise her with a delicious, informal lunch, something that we can ear while we are cooking, so I thought about these sweet potato fries, I have seen lots of versions of this dish, I think you basically have add whatever you fancy! I tried to make mine with a Mexican touch, so I added different Mexican ingredients that would enhanced the flavour of the sweet potatoes. Continue reading “Tiritas de Camote (Sweet Potato Fries with a Mexican Touch)”

Sopa de Camote con Chile Chipotle en Adobo (Sweet Potato Soup with Chipotle Chilli)


The word camote, sweet potato, comes from the nahuatl word “Camohtli”. In Mexico we tent to eat sweet potatoes as a dessert, traditionally the  sweet potatoes are cooked in “piloncillo” (raw sugar) syrup.

 

There is even people that go around the streets selling hot sweet potatoes in syrup, we call them “Camoteros”, this person goes around shouting “Caaaaaaamoootes”.The first time my husband heard the camotero outside of our house, he got scared, as the camotero was releasing the steam from his “camote trolley”.

 
When I first arrived in London and I saw them in the supermarket, I remember I told my husband about this recipe and he thought that it was a bit strange, but for me, it was a bit strange to eat sweet potato in  salty dishes, but I never dislike the flavour, in fact I found it very interesting to mix the sweetness of the “Camote” with other dishes, so that is how I came out with this tasty recipe and it is perfect for a day like today, it is raining in London, again! so this spicy sweet potato soup will warm you up. The sweetness of the sweet potato just goes very well with the touch of chipotle chilli in adobo and if you serve it with some sour cream, it gives the soup a slight tangy flavour that ease the spiciness of the chillies, but if chilli is not a problem with you and you can handle high levels of spiciness then just add some chilli oil on top of the sour cream and then you will feel that you are in Mexico. Enjoy and happy cooking!

Serves 4

Prep 10 min

Cook 45 min approx

Ingredients

  • 7 medium sweet potatoes
  • 4 garlic with skin on and slightly bashed
  • Some fresh thyme
  • salt and pepper to taste
  • 3 tbs cold pressed rapeseed oil
  • 2 tbsp smoked chipotle paste
  • 1.5 litres chicken or vegetable stock

To garnish

  • Some sourcream
  • chilli oil

Method

  1. Preheat the oven to 200 degrees F.
  2. Peel and cut the sweet potatoes lengthwise, place them on a tray with the garlic and thyme, sprinkle some salt, pepper and rapeseed oil.
  3. Place the potatoes in the oven and roast them for around 30 min.
  4. Put them in a blender with one garlic (one that has been roasted with the potatoes).
  5. Add the smoke chipotle paste and vegetable stock and blend until getting a smooth consistency.
  6. Serve it as a starter or light lunch in a bowl with a dollop of sour cream and chilli oil.

Tips 

  • Enjoy it with a big piece of sour dough bread and butter.
  • You can get the chipotles chillies in adobo sauce in www.mexgrocer.co.uk or www.mextrade.co.uk, if chipotle chillies come in whole, just blend them to make a paste.

Listo!

Provecho!