Sweet Potatoes in Piloncillo Cinnamon Syrup

Introduction

You bake a whole or thickly sliced yam under a piloncilo cone with cinnamon and water until the sugar melts into a dark syrup. The result is soft sweet potato with a light glaze that works as a simple dessert or a sweet side dish, and most of the time is hands-off.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 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

• Change the 1 large yam or sweet potato to two medium sweet potatoes if that is what you have; you get more surface area, so more of the syrup clings to each piece.
• Slice the yam or sweet potato instead of baking it whole for a softer texture throughout and faster syrup absorption.
• Replace the 1 large piloncilo cone (unrefined Mexican sugar) with about 1 cup packed dark brown sugar plus 1 tablespoon molasses if piloncilo is unavailable; the syrup will taste slightly less smoky and mineral-rich.
• Reduce the 4 sticks cinnamon to 2 if you want the spice note lighter and the caramel flavor more forward.
• Leave the yam or sweet potato unpeeled for baking, then peel after cooking if preferred; the skin helps it hold its shape and makes the finished pieces less likely to break apart.

Tips for Success

• If you bake the yam or sweet potato whole, choose one that fits comfortably in the dish so the syrup can collect around it instead of pooling too far away.
• Keep the dish covered during baking so the piloncilo melts into syrup instead of drying out on top.
• During basting, spoon the liquid over any exposed parts of the yam so the surface stays glossy and evenly sweetened.
• The dish is done when a knife slides easily into the center of the yam or sweet potato and the syrup looks lightly thickened.
• If the syrup still seems thin after 60 minutes, uncover for a few extra minutes at the end so it reduces slightly.

Storage and Reheating

Store leftovers in an airtight container in the fridge with the syrup for up to 4 days. You can freeze it in a freezer-safe container for up to 2 months, though the texture will be softer after thawing.

Reheat in the microwave in short intervals, spooning the syrup over the top between rounds, or warm it in a covered baking dish at 325°F until heated through. If the syrup thickens too much in storage, add a small splash of water before reheating.

FAQ

Can you use sweet potato instead of yam?

Yes. The recipe already works with either, and sweet potatoes usually turn out a little softer and sweeter.

Do you need to peel the sweet potato first?

No. You can bake it peeled or unpeeled, depending on how you want the final texture and presentation.

What if you cannot find piloncilo?

Use packed dark brown sugar with a little molasses to get close to the same deep sweetness. The flavor will be slightly cleaner and less earthy.

Should you bake it whole or sliced?

Whole gives you a firmer center and cleaner slices after cooking, while thick slices cook more evenly and soak up more syrup.