Candied Sweet Potato
Yes, I know that it’s August and many of you don’t even think about cooking sweet potatoes until mid-October, but sweet potatoes are good for you any time of the year, so here you have two new recipes to enjoy sweet potatoes with! Surprisingly, it’s almost the end of August and we haven’t had a day over 90 degrees in weeks here in the DC metro. In fact, there are some days that I need a light sweater to go out in the morning! This cooler weather has made our afternoon coffee more enjoyable, and we can try some warmer desserts like these sweet potato candies (we usually like having our coffee with sweet bread or cookies). We always have sweet potatoes on hand at home, and ever since I learned of their health benefits in my nutrition classes, they’ve been a common staple in my kitchen.
Sweet potatoes 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.
Did you know that “sweet potato” is one word? Me neither! A “sweet potato” is not a simply a “sweet potato”, it’s actually an entirely different vegetable from a potato and has a totally different set of nutrients. One medium-sized Sweet potato has only 105 calories and 0g of fat or cholesterol, yet contains more than 80 nutrients, including: 4g of fiber, 2g of protein, and more than a day’s worth vitamin A! Now I know why so many people used to have it for breakfast in some regions in Mexico. To this day, vendors still sell candied sweet potatoes in the markets of Michoacan, which leads us to the; first recipe: “Camotes Enmielados,” or “Candied Sweet Potatoes”.
“Camotes Enmielados” is a beloved treat for both children and adults alike. In some cities in Mexico, besides being sold at markets, candied sweet potatoes are also sold in small carts by street vendors, who use a loud whistle to let the neighborhood that the “sweet potato man” is approaching (kind of like the ice cream truck). When making Camotes Enmielados at home, some people like to bake the sweet potatoes, while others prefer the stove-top method, they are easier to make this way.
The second recipe is my own version of a dessert from the State of Yucatan called “Atropellado”. “Atropellado” means “run over”, but I can’t seem to get how this dish got that name! In the Yucatan, it is made using fresh coconut, and it’s so addicting you’ll be eating it before you’re even done making it! I couldn’t stop eating it either when I was in the process of making this post.
Camotes Enmielados-Mexican Candied Sweet Potatoes
DIRECTIONS:
- Rinse your sweet potatoes under running water. Place the whole sweet potatoes in a large enough saucepan and add the piloncillo, cinnamon stick, and 1 cup of water. (Please check the ingredients list below)
- Cover and cook over medium-high heat for 25 minutes; they will be tender on the outside but firm in the center. Pierce with a knife to taste for doneness.
- Once cooked, cut the sweet potatoes in half and serve covered with the syrup. You can enjoy it in a bowl of milk for breakfast.
Sweet Potato Dessert Yucatan Style – Atropellado de Camote y Coco
DIRECTIONS:
- 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. (Please check the ingredients list below)
- While the sweet potatoes are cooking, place the shredded coconut and coconut milk in a bowl.
- Once the sweet potatoes are cooked, set aside until they’re cool enough to handle.
- Remove sweet potatoes and place in a colander over a large bowl.
- Mash the sweet potatoes, passing them through a metal mesh strainer to get a very fine pulp.
- Add the sugar and the shredded coconut/milk mix and stir well.
- Place this mixture in a saucepan and cook over medium heat. Stir frequently to avoid it from sticking to the bottom. It will take about 13-15 minutes to form a homogenous puree. Remove from the heat, and set aside to cool. Serve in small cups, garnish with shredded coconut, and dust with the ground cinnamon.
candied sweet potato & yucatan style sweet potato and coconut candy
sweet potato is good for you any time of the year, so here you have two new recipes to enjoy sweet potatoes with! Surprisingly, it’s almost the end of August and we haven’t had a day over 90 degrees in weeks here in the DC metro.
Servings: 4 - 4
Calories: 202
Ingredients
Camotes Enmielados-Mexican Candied Sweet Potatoes
- 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
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
Instructions
Mexican Candied Sweet Potatoes
- Rinse your sweet potatoes under running water. Place the whole sweet potatoes in a large enough saucepan and add the piloncillo, cinnamon stick, and 1 cup of water.
- Cover and cook over medium-high heat for 25 minutes; they will be tender on the outside but firm in the center. Pierce with a knife to taste for doneness.
- Once cooked, cut the sweet potatoes in half and serve covered with the syrup. You can enjoy it in a bowl of milk for breakfast.
Sweet Potato Dessert Yucatan Style
- 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.
- While the sweet potatoes are cooking, place the shredded coconut and coconut milk in a bowl, to tenderizes the coconut.
- Once the sweet potatoes are cooked, set aside until they’re cool enough to handle.
- Remove sweet potatoes and place in a colander over a large bowl.
- Mash the sweet potatoes, passing them through a metal mesh strainer to get a very fine pulp.
- Add the sugar and the shredded coconut/milk mix and stir well.
- Place this mixture in a saucepan and cook over medium heat. Stir frequently to avoid it from sticking to the bottom. It will take about 13-15 minutes to form a homogenous puree. Remove from the heat, and set aside to cool. Serve in small cups, garnish with shredded coconut, and dust with the ground cinnamon.
Notes
- 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).
- 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.
Nutrition
Calories: 202kcal | Carbohydrates: 48g | Sodium: 3mg | Sugar: 48g | Calcium: 16mg | Iron: 0.4mg
Do you have any favorite childhood dessert?
Other Day of the Dead Recipes: Day of the Dead Bread, Candied Sweet Potatoes, Atoles, Tamales and more.
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Hi Mely!
Thank you so much for sharing these delicious recipes. I don't know if you are aware of it or not but your pinterest link above under the follow us on you sidebar does NOT go to pinterest. I found you on pinterest but you might need to check it. You might need to delete the extra http
Thank you again for sharing:)
Hello Luise,
Thank you for letting me know about the follow button problem. I had temporarily remove it.
Regards,
Alexis loves sweet potatoes and I have piloncillo in the cupboard right now. I was putting off using it because the last recipe had me grate the stuff which is hard as cement. I like that I just melt it in this one.
Hi Chris,
An easy way to break or cut Piloncillo is to place it in a warm oven for a few minutes. It gets soft that way and is easier to cut or grate. But be careful, it gets really got if you let it for to long in the oven. If you use a microwave, place for about 30 intervals and check to see if it is soft enough.
Regards,
Mely
Hi! I'm from Yucatan. It's called "atropellado" because it's mashed up…as if it were run over 😀
Hello Maribel,
Thank for you comment. That makes sense to the name. 🙂
Saludos!
thank you for sharing. my father is from yucatan but I have never been. I want to start learning more about my heritage and what better way than through food!? I will definitely be trying these and surprising my grandma and getting her stamp of approval! thanks again 🙂
I would Like to find a recipe for the firm Candy called Camote that is sold in almost every Mexican grocery store on both sides of the border. I have found it to be addictive!
Hello Chris,
I know what you are talking about, somewhere in my notes I have the recipe but it is in Spanish. It is a long process that takes several days.