Sunday, September 22, 2013

Camotes Enmielados (Mexican Candied Sweet Potatoes) #SundaySupper

I LOVE fall!  It is by far my favorite season of the year.  And not just because the 1st day of fall sometimes falls on my birthday.  (Like this year.  Happy Birthday to me!)  I love the crisper weather.  Watching the leaves fall from the trees.  Bundling up in my favorite sweater.  And all of the yummy, warm, comforting treats that are synonymous with the season.

Usually around this time of the year, I'm all about apples or pumpkins.  But right now I only have eyes for Sweet Potatoes and/or yams.  I always get the two confused.  But in Spanish I don't have that problem.  In Mexico we call both sweet potatoes and yams, camotes.  And the most popular sweet potato dish has to be Camotes Enmielados (Mexican Candied Sweet Potatoes).  They're these sweet, syrupy sweet potatoes cooked in piloncillo (unrefined sugar cones) and cinnamon that taste just like fall.  As soon as I flipped my calendar to September, I had a pot of Camotes Enmielados simmering away on the stove.  I can't think of a better way to celebrate my favorite season.

What's your favorite fall food?

lacocinadeleslie.com

Camotes Enmieladitos
(Candied Sweet Potatoes)

Ingredients:
  • 2 lbs. sweet potatoes, cut in 2-inch slices
  • 2 cups water
  • 2 (3-inch) cinnamon sticks
  • 2 cones dulce macho (piloncillo) 

Directions:
Place the sweet potato slices in a dutch oven or large pot with the water and cinnamon sticks.  Arrange the piloncillo cones (whole) directly on top of the sweet potato slices.  Cover the pot and let simmer over low heat for about an hour until the camotes are completely cooked and the syrup has thickened slightly.  Let cool slightly.  Serve warm with milk or drizzle a little sweetened condensed milk on top.  Enjoy!

lacocinadeleslie.com

Be sure to check out these delicious Autumn inspired recipes from my #SundaySupper friends that I'm sure to you'll "fall" in love with. (See what I did there?)


Amazing Breakfasts, Brunches, and Breads

Outstanding Soups, Starters and Sides:

Comforting Main Dishes:

Decadent Desserts:

Tasty Drinks:

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15 comments:

  1. These look so sweet and crusty! Lovely with a fall meal!

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  2. I have been craving these lately...and omg, your photos make the craving worse. Yum!

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  3. What a fantastic dish! I love this time of year!

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  4. Oh yeah! These look perfectly Fall and perfectly scrumptious. Love sweet potatoes!

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  5. We love love love sweet potatoes and these look fabulous!

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  6. Perfect!! Just perfect!!! I LOVE it!

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  7. Now THIS is how I want to eat all my veggies...caramelized and DELICIOUS!!!

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  8. Ooey gooey goodness....looks awesomely luscious!

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  9. Bet those smells just like Fall with that cinnamon!

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  10. Oh my goodness! Your sweet potatoes look amazing Leslie! These would be perfect for my Thanksgiving! Thanks for sharing!

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  11. Holy cannoli I'm in love with this dish, Leslie! I adore sweet potatoes in any form: baked, steamed, boiled, mashed, but especially candied! I'm drooling over your photos cause I can just imagine how delicious this tastes. Happy belated birthday! I hope you had a fabulous day.

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  12. These put American sweet potatoes to shame!

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  13. You have to mention that this recipe needs to use Ceylon Cinnamon. Mexican Cinnamon also known as Canela is actually Ceylon Cinnamon, which is very different to Cassia Cinnamon, Looks like you used Ceylon Cinnamon in this recipe, which is made up of thin slices of the Cinnamon bark rolled like a cigar. Ceylon Cinnamon is mild compared to the harsh taste of Cassia Cinnamon and has notes of Citrus and clove which is what creates the multi-layered sophisticated flavor of this dish. This recipe looks fabulous. Who can resist a well made sweet Potato dish.

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