Camotes Enmielados is a warm and comforting home-style dessert and not one you will see on the menu at a Mexican restaurant. As the sweet potatoes, piloncillo, cinnamon, star anise, and cloves simmer on the stove top, they give off a sweet and earthy aroma, reminding you that fall has arrived.

Why you’ll love this recipe

This warm and comforting dessert brings a taste of Mexico right into your home. Camotes Enmielados are perfect for fall celebrations like Día de los Muertos, Halloween, or even Thanksgiving, giving a Latin twist to traditional seasonal flavors.

The subtle sweetness of the syrup complements the earthy notes of the sweet potatoes, creating a dessert that is both satisfying and not overly rich—reminiscent of Thanksgiving yams, but without the butter and marshmallows.

What are Camotes Enmielados

Camotes Enmielados, or Mexican candied sweet potatoes, are a traditional dish often prepared for Día de los Muertos. This homestyle dessert involves simmering sweet potatoes in a spiced syrup made from piloncillo (a raw form of sugar), canela, star anise, and cloves.

It’s a heartwarming treat that is both nostalgic and aromatic, filling your kitchen with a sweet, earthy fragrance as it cooks.

Ingredients & Substitutions 

• Sweet Potatoes: Choose firm, medium-sized sweet potatoes for the best texture. Pumpkin or winter squash, such as butternut squash or Kubota, can be used in place of the sweet potatoes.

• Piloncillo: This unrefined cane sugar adds a deep, smoky molasses flavor. If unavailable, substitute with dark brown sugar.

• Cinnamon Sticks: Whole Mexican cinnamon sticks provide a warm spice that complements the sweetness.

• Star Anise and Cloves: These add a subtle spice and depth to the syrup. Omit if you prefer a milder flavor.

How to Make Camotes Enmielados

Step 1: Prep Sweet Potatoes. Peel and slice the sweet potatoes into thick slices or wedges 1 inch thick.

Step 2: Make Piloncillo Syrup. In a large pot, combine piloncillo, cinnamon sticks, star anise, and cloves with water. Bring to a simmer until the piloncillo has dissolved.

Step 3: Cook Sweet Potatoes. Add the sweet potatoes and reduce the heat to a gentle simmer. Cook until the sweet potatoes are tender and infused with the syrup, about 30 to 45 minutes.

Step 4: Serve. Serve warm with a drizzle of syrup and milk, or sweetened condensed milk if desired.

Expert Tips & Tricks

• Slow and Low: Allow the candied sweet potatoes to simmer slowly, absorbing the rich flavors without falling apart.
• Use Whole Spices: Whole cinnamon sticks, star anise, and cloves impart more authentic flavors than ground spices.
• Drizzle for Extra Sweetness: Sweetened condensed milk adds a luscious sweetness; you can also use regular milk for a lighter option.

Frequently Asked Questions

Serving & Topping Suggestions

Serve Camotes Enmielados warm, topped with a drizzle of milk or, for extra decadence, sweetened condensed milk. This dessert pairs wonderfully with vanilla ice cream, whipped cream, or even a sprinkle of nuts for added texture.

Storage & Heating Instructions

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Reheat: Reheat the sweet potatoes in the microwave for 1 to 2 minutes or reheat in a saucepan over low heat, adding a little water if needed to loosen the syrup.

More Fall Mexican Desserts

• Calabaza en Tacha
• Mexican Pumpkin Rice Pudding
• Pumpkin Empanadas
• Tres Leches Pumpkin Flan
• Pumpkin Tres Leches Cake