Camotes Enmielados (Mexican Sweet Yams)

Introduction

This Mexican dessert requires just five ingredients and minimal hands-on work—the oven does most of the labor while piloncilo (unrefined cane sugar) melts into a rich, cinnamon-spiced syrup that coats tender yams. You’ll baste the yams partway through baking so they absorb the syrup evenly, creating a glossy, caramelized finish that works as a side dish, a light dessert, or a make-ahead component for a larger meal.

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

Leave the skin on: Unpeeled yams are easier to handle and the skin softens as they bake, adding texture. You can peel them after cooking if you prefer.

Slice the yams before baking: Cut them into ½-inch rounds or half-moons so they cook faster (45 minutes instead of 60) and absorb more syrup throughout.

Add a splash of citrus: A squeeze of fresh lime or orange juice added when you baste brings brightness and cuts the sweetness without changing the texture.

Double the spice: Use 6 cinnamon sticks instead of 4, or add 2–3 whole cloves or a pinch of nutmeg for deeper warmth.

Make it creamier: Serve with a dollop of crema, sour cream, or cinnamon whipped cream on top.

Tips for Success

Use a covered dish: Covering the baking dish traps steam and prevents the yams from drying out. If your lid doesn’t fit snugly, use foil.

Don’t skip the basting: Opening the oven twice to baste lets the yams absorb the piloncilo syrup evenly and develop a glossy finish. Use a spoon to drizzle the liquid over any exposed surfaces.

Test for doneness with a fork: The yams are ready when a fork pierces the thickest part with no resistance; timing varies by size and thickness.

Break up the piloncilo cone if needed: If your piloncilo is very hard, break it into smaller chunks with a knife or mallet so it dissolves faster into the cooking liquid.

Storage and Reheating

FAQ

Can I peel the yams before baking?

Yes, peeling before or after baking both work. Peeling before makes them easier to slice and serve but exposes more surface to absorb the syrup, which can make them very soft.

What if I can’t find piloncilo?

Dark brown sugar or molasses combined with regular brown sugar will approximate the flavor and texture. Use about 1 cup packed dark brown sugar with 1 tablespoon molasses as a substitute for one piloncilo cone.

How do I prevent the yams from falling apart?

Keep them whole or cut them into thick slices rather than thin rounds, and avoid stirring them during baking. Handle them gently when basting.

Can I make this ahead?

Yes, bake them completely, cool, and refrigerate. Reheat covered in the oven at 325°F for 12–15 minutes, or serve at room temperature if you prefer.