With a splash of whiskey, this camote con dulce is the boozy Mexican version of sweet candied sweet potatoes. Served in spiced piloncillo syrup, you’ll love this easy one-pot recipe.
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What Is Camote Enmielado?
Camote enmielado, or camote con dulce, is a form of candied sweet potatoes. Enmielado” means “covered in honey” in Spanish, referring to the glossy coat of sweetness from a spiced piloncillo syrup.
The sweet potatoes are cooked until tender and served for dessert with an extra drizzle of syrup on top. Depending on the recipe, it’s flavored with whole cloves, cinnamon and/or star anise. Unlike in the States, camote enmielado is usually only eaten as a dessert in Mexico, not a side dish. However, you can serve it whenever you would like!
Is Camote the Same as Sweet Potato?
Yes! “Camote” means sweet potato in Spanish. The next time you see camote used in a recipe, just know it’s calling for sweet potatoes.
What Do You Need to Make Camote Enmielado?
Sweet potatoes, piloncillo, spices, and whiskey are all you need. Check the recipe card at the bottom of the post for full ingredient amounts.
- Sweet Potatoes: They can be peeled or unpeeled.
- Water
- Granulated Piloncillo: If you can only find piloncillo cones, use a cheese grater to shred it.
- Coconut Sugar: Dark brown sugar is a good substitute.
- Vanilla Extract
- Star Anise
- Whole Cloves: Don’t use ground cloves.
- Ground Ginger
- Cinnamon Stick: Feel free to use a 1/2 teaspoon of ground cinnamon instead.
- Salt
- Whiskey: Use your favorite kind you like!
How To Make Camote con Dulce
Just a few simple steps and your sweet potatoes will be ready!
- Prepare. Place sweet potatoes in a large pot and add enough water until they’re just covered. Add the piloncillo, coconut sugar, vanilla extract, star anise, whole cloves, ground ginger, cinnamon stick, and salt. Stir to combine.
- Boil. Bring it to a boil over and then reduce the heat to medium. Let the sweet potatoes simmer until tender. Remove the sweet potatoes from the pot.
- Thicken: Add the whiskey to the pot and stir well. If there’s still a lot of liquid left, let it reduce significantly until it forms a syrup-like consistency.
- Serve: Remove the pot from the heat. Carefully remove the spices with kitchen tongs or a spoon. Serve the sweet potatoes and pour extra syrup over them.
Cooking Notes
Camote con dulce is all about keeping an eye on the piloncillo syrup. If you don’t let it burn, this recipe is a guaranteed success.
- Set a timer. Don’t leave the mixture on the stove indefinitely. If you usually forget things in the kitchen, set a timer so that your camotes are perfectly cooked.
- Keep an eye on the heat. Raising the heat won’t make your sweet potatoes cook faster, it’ll only increase the chances of the sugary syrup burning.
- Stir, stir, stir. Treat the syrup like caramel, you need to stir it every now and then to keep it from sticking to the pot and burning.
- Make it alcohol-free. The whiskey adds a smokey sweetness, but feel free to leave it out completely.
What to Serve with Camote Enmielado
Camote con dulce is best on its own or with a bit of whipped cream on the side. A scoop of vanilla ice cream is great with it as well. For drink options, pair it with your favorite tea, glass of milk, or my favorite Café de Olla.
How to Store and Reheat Leftovers
Once fully cooled, refrigerate the leftovers in an airtight container for up to 5 days. To reheat them, pop them in the microwave for up to a minute or until warm. You can also heat them in a covered pan over medium-low heat for 7 to 9 minutes, stirring occasionally. The oven’s also a good idea for larger portions, just set it to 325°F and bake the camotes for 15 to 20 minutes.
Can I Freeze Extras?
No. Camote con dulce doesn’t freeze well. The sweet potatoes will soften too much and the syrup becomes very watery when thawed. This recipe is best when eaten fresh.
More Sweet Potato Recipes to Try
- Sweet Potato Cookies
- Air Fryer Sweet Potatoes
- Sweet Potato Bites
- Crockpot Sweet Potatoes with Marshmallows
- Best Sweet Potato Casserole
- Brown Sugar Sweet Potato Pie
- Sweet Potato Casserole with Marshmallows
Camote Con Dulce (Mexican Candied Sweet Potatoes)
Ingredients
- 1 pound sweet potatoes, quartered
- Water, for boiling
- ⅔ cup granulated piloncillo
- ⅓ cup coconut sugar
- ½ teaspoon vanilla extract
- 1 star anise
- 2 whole cloves
- ¼ teaspoon ground ginger
- ½ medium cinnamon stick
- ¼ teaspoon salt
- 1 tablespoon whiskey
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Instructions
- Add the sweet potatoes to a large pot. Pour in enough water until they're just covered. Add the piloncillo, coconut sugar, vanilla extract, star anise, whole cloves, ground ginger, cinnamon stick, and salt. Stir to combine.
- Bring it to a boil over high heat and then reduce the heat to medium. Let the sweet potatoes simmer for 30-40 minutes, until fork tender. Remove the sweet potatoes from the pot and set aside. (Cover to keep warm.)
- Add the whiskey to the pot and stir well. If there's still a lot of liquid left, bring to a simmer and let the liquid reduce significantly until it forms a syrup-like consistency.
- Once thickened, remove the pot from the heat. Carefully remove the spices with kitchen tongs or a spoon and discard. Serve the sweet potatoes with extra syrup poured over them.
Notes
Nutrition
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