Sweetpotatoes work so great in everyday cooking because of their versatility: you can prepare them baked, mashed, steamed, pureed, roasted, and even grilled. You can also use them in both sweet and savory dishes; I sometimes use them to replace potatoes in my picadillo recipe.
- 2 Medium-sized sweet potatoes (about 1 lb)
- 1 Cup of water
- 1/2 of cinnamon stick
- 8 oz Piloncillo (Raw sugar cane cone) or brown sugar
1. Rinse your sweet potatoes under running water. Place the whole sweet potatoes in a large enough sauce pan and add the piloncillo, cinnamon stick, and 1 cup of water.
The piloncillo will become a thick syrup with the water, so be careful handling it since it reaches high temperatures.
You don’t need to peel the sweet potato, since you can also eat the peel (and it’s also full of fiber).
Sweet Potato Dessert Yucatan Style – Atropellado de Camote y Coco
- 2 Medium size sweet potatoes (about 1 lb)
- 1/2 cup Coconut milk
- 3/4 cup Sweetened shredded coconut
- 1/4 cup sugar
- 1/2 tsp ground cinnamon
1. Place Sweet Potatoes in a pot large enough to fit them, and add just enough water to cover the sweet potatoes. Cook on medium high heat, and place the lid on top when the water starts boiling. Total cooking time will be about 25-30 minutes, until sweet potatoes are tender.
5. Mash the sweet potatoes, passing them through a metal mesh strainer to get a very fine pulp.
NOTE: Some versions of this candy make the sweet potato and coconut mix a little drier and then form small balls with it, like the picture above. Other recipes even add gelatin to shape the candy into small cubes.