Camotes Enmielados
Recipe courtesy of Nicole Presley of Presley's Pantry Camotes Enmielados with just a touch of cream set on the table with pan dulce and galletas was a signal to me that my abuelita was about to have company. This tradition of candied sweetpotatoes was something her mother had offered to guests as an inviting welcome to sit and chismear at the table- a practice my grandmother inhertited. The second I saw her peeling her camotes...I knew the piloncillo, canela, anise, water and an orange peel were not far behind. She would boil the sweetpotatoes until they were fork tender. Please help me honor my abuelita by trying your hand at this treasured recipe during Latino Heritage Month and any month of the year!
Servings: 8
Calories: 101kcal
Ingredients
- 4 North Carolina Sweetpotatoes peeled and cut into 2 inch rounds
- 2 piloncillos
- 2 inch orange peel
- 2 anise star
- 1 Mexican cinnamon stick
- 7 cups of water
Instructions
- Add all ingredients to a dutch oven over medium high heat and cover with a lid.
- Allow mixture to come to a boil.
- Once boiling lower heat to a simmer and continue boiling for one hour or until fork tender.
- Remove from heat and allow to cool for 25 minutes before serving.
Nutrition
Calories: 101kcal | Carbohydrates: 24g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.03g | Sodium: 73mg | Potassium: 388mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16036IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg | Net Carbohydrates: 20g