Camotes Enmielados (Mexican Sweet Yams)

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Introduction

Camotes enmielados is a straightforward Mexican dessert of sweet yams baked in piloncilo syrup until caramelized and tender. The unrefined sugar cone dissolves into the cooking liquid, creating a sticky glaze that coats each slice. This takes about 90 minutes total and serves as a warm side dish or light dessert.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 70 minutes
• Servings: 4

Ingredients

• 1 large yam or sweet potato, optionally peeled
• 1 large piloncilo cone (unrefined Mexican sugar)
• 4 sticks cinnamon
• ½ water

Instructions

1. Place whole or thickly-sliced yams in a large baking dish.
2. Place piloncilo cone atop the yams, then add water and cinnamon.
3. Cover dish, and bake for about 60 minutes, basting the yams with the now sweetened cooking liquid as needed.

Variations

• Spiced version: Add 2–3 whole cloves and a pinch of nutmeg to the baking dish alongside the cinnamon for deeper warmth and complexity.
• Orange-scented: Scatter 2 strips of orange zest over the yams before covering to introduce citrus brightness that cuts the richness of the piloncilo syrup.
• Thinner slices for faster cooking: Cut yams into ¼-inch rounds instead of whole or thickly-sliced; reduce baking time to 35–40 minutes, checking tenderness at 30 minutes.
• Brown sugar substitute: If piloncilo is unavailable, use 1 cup packed brown sugar mixed with 2 tablespoons molasses for a similar caramel depth, though the texture will be less syrupy.

Tips for Success

• Peel the yam before slicing if you prefer a refined texture; leave skin on for a rustic presentation and easier handling. Either approach works.
• Baste the yams every 15–20 minutes so the exposed tops absorb the syrup evenly and brown slightly rather than dry out.
• The piloncilo cone will not dissolve completely; break it into smaller pieces with a spoon as you baste to speed dissolution and distribute flavor.

Storage and Reheating

Store covered in the refrigerator for up to 4 days; the syrup will thicken and gel slightly as it cools. Reheat gently on the stovetop over medium-low heat with a splash of water (about 2 tablespoons per serving) for 5–7 minutes, stirring occasionally, until warmed through and the syrup loosens. Microwave reheating can work but may dry out the yams; if using the microwave, cover loosely and heat in 1-minute intervals at 50% power, checking after each. This dish does not freeze well—the texture becomes mushy upon thawing.

FAQ

Can I use regular sugar instead of piloncilo?

Yes, but the flavor will be less complex. Use 1 cup granulated sugar or packed brown sugar. Piloncilo’s molasses notes give the dish a deeper, caramel-like character that straight sugar cannot replicate.

Should I peel the yams before or after cooking?

Either works. Peeling before cooking saves time and gives a cleaner appearance; leaving skin on keeps the yam intact and makes basting easier, though you’ll need a knife to separate skin at the table.

How do I know when the yams are done?

A fork or knife should slide through the thickest piece with minimal resistance at around 60 minutes. Overcooked yams will collapse or become stringy, so check early and watch carefully in the final 10 minutes.

Can I make this ahead?

Yes. Bake the dish, cool it completely, cover, and refrigerate for up to 4 days. Reheat gently on the stovetop with a little water before serving.