Mexican Candied Sweet Potatoes (Camotes Enmielados

• Produce

  • 2 lbs Sweet potatoes

• Baking & Spices

  • 1 Clove
  • 1 Mexican cinnamon stick, Large

• Liquids

  • 1 cup Water

• Other

  • 1 8 ounce piloncillo cone

Found on thymeandlove.com

Description

Ingredients

• 2 Lbs Sweet Potatoes, about 2 large potatoes
• 1 8 ounce Piloncillo Cone
• 1 Large Mexican Cinnamon Stick
• 1 Clove
• 1 Cup Water

Directions

• Scrub the clean the sweet potatoes. Cut into roughly 2 inch round pieces.
• In a large dutch oven, add the cut sweet potatoes, piloncillo cone, cinnamon stick, clove, and water. Bring to a simmer over medium hight heat. Once simmering, cover and lower heat to medium low. After 40 minutes, stir everything, breaking the the piloncillo if needed. Check the doneness of the potatoes. Cover and cook for another 20-30 minutes, or until the sweet potatoes are tender and the syrup has thickened. If the syrup is on the thin side, simmering for another 5-10 minutes.
• Once done, turn off the heat and let it sit for 10-15 minutes. Transfer the sweet potatoes to a serving dish. Pour the piloncillo syrup over the potatoes. Serve!