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.

Camotes Enmielados (Mexican Sweet Potatoes) on a vintage platter on a white linen towel with a candle and marigolds in the background.

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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.
sliced sweet potatoes, canela, piloncillo, star anise, and cloves on a wooden board.

How to Make Camotes Enmielados

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

peeling a sweet potato with a black peeler on a turquoise plate.

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.

piloncillo-camote-canela

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

Camotes Enmielados (Mexican Sweet Potatoes) on a small black plate with platter in the background.

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

Can I make camotes enmielados without piloncillo?

Yes! If you can’t find piloncillo, brown sugar makes a good substitute with a similar molasses-like sweetness.

Can I use squash to make Mexican sweet potatoes?

Pumpkin or butternut squash work well and absorb the syrup beautifully and make a similar recipe, called calabaza en tacha.

Can I make Mexican candied sweet potatoes in advance?

Absolutely. Store it in the fridge, and reheat gently before serving.

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

Camotes Enmielados (Mexican Sweet Potatoes) served on a small black plate.

Camotes Enmielado (Candied Sweet Potatoes)

4 (4 ratings)
Sweet and syrupy candied sweet potatoes, our camotes enmielado are a traditional Mexican dessert.
Print Pin Rate
Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

Ingredients

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Instructions 

  • In 3-quart saucepan, place water, piloncillo, cinnamon sticks, anise stars, and whole cloves. Heat to boiling, stirring with a wooden spoon until piloncillo dissolves.
  • After 5 minutes, add sweet potatoes. Reduce heat; cover and simmer 30 to 45 minutes.
  • Remove and discard cinnamon sticks, anise stars, and cloves. Reserve syrup.
  • Serve sweet potatoes topped with reserved warm sweet syrup. Garnish with milk.

Notes

This dessert can also be made with pumpkins or squash instead of the sweet potatoes.
Calories: 132kcal, Carbohydrates: 32g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 31mg, Potassium: 110mg, Fiber: 1g, Sugar: 26g, Vitamin A: 4611IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 1mg
Author: Yvette Marquez
Course: Dessert
Cuisine: Mexican
sweet_potatoes-camotes-altar