Orange-Infused Camote Enmielado (Candied Sweet Potato)


If you ever visit Mexico you will notice the vendors lining the streets and sidewalks selling snacks to passersby.  Some vendors offer some sort of candied vegetable or fruit (sweet potatoes, pumpkin, banana, etc.).  It is more of a snack than a full fledged dessert; just something to munch on while you walk through the streets.  Most of the time it is a sugary sweet treat, swimming in syrup.  The kind that drips down you arms and you eat hunched over so not to stain your clothes with the gooey caramelized syrup.

So this time I decided to make it easier to eat, daintier perhaps.  Rather than just a hunk of camote you chomp down on, I cut it into thick slices you eat with a fork. I suggest scooping it into a bowl to eat (preferably in front of some really bad tv marathon but whatever).  This version is practically messy-free.  As an added bonus it has no added sugar.  The orange juice and the sweet potato offer a lot of sweetness however if you need that extra punch I threw in the option of adding brown sugar.  The end result is this citrusy sweet potato with a fluffy, almost soufflé-like texture.  Yu-um.


-1 large sweet potato or 2 medium-sized sweet potatoes;


-1 cinnamon stick;

-3-4 cloves;

– ¼ teaspoon of anise seeds;

– 2 tablespoons of brown sugar (optional);

– 2 ½ cups of water;

– 1 ½ cups of orange juice;

– 2 ½ cups of water;


Pre-heat oven to 475 degrees.  Slice the sweet potato into thick slices (about ½ inch).  Place slices in an oiled 8×8 casserole dish.


In a bowl combine spices, brown sugar (if using), orange juice and water.


Pour the liquid over the sweet potatoes making sure the liquid completely covers the top of the potatoes (If needed add more water). Cover with aluminum foil and place in oven for an hour or until soft.  Let cool.  Best served at room temperature.

2 thoughts on “Orange-Infused Camote Enmielado (Candied Sweet Potato)

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