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Mexican Candied Sweet Potatoes

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This dish is pure comfort in a bowl. Simple sweet potatoes are simmered slowly in a rich, spiced syrup until they become incredibly tender and sweet. It’s a classic Mexican dessert, perfect for a cozy afternoon treat or a heartwarming family dessert.

Ingredients

Scale
  • 4 large sweet potatoes (or 6 medium), scrubbed clean
  • 1 cup piloncillo (8 oz), or 1 cup packed dark brown sugar
  • 2 cups water
  • 1 cinnamon stick
  • 1 whole star anise pod
  • 1 whole clove

Instructions

  1. Get the Syrup Going: Place the sweet potatoes, piloncillo, cinnamon stick, star anise, and clove in a large pot or Dutch oven. Pour in the water until it just barely covers everything.
  2. The Gentle Simmer: Bring the pot to a boil over high heat, then immediately reduce to a low simmer. Cover and let it cook for about 50 minutes. The potatoes should be tender and the piloncillo completely dissolved.
  3. The Magical Reduction: Uncover the pot and continue to simmer on low for another 15-20 minutes. Keep a close eye on it—the liquid will transform into a thick, shiny syrup. It’s ready when it coats the back of a spoon.
  4. Rest and Serve: Turn off the heat and let the dish sit for 10 minutes. The syrup will thicken a bit more as it cools. Serve the sweet potatoes warm with plenty of that rich, sweet syrup spooned on top.

Notes

Tips & Tricks:

  • Piloncillo swap? If you can’t find piloncillo, dark brown sugar is a great substitute. For extra richness, add a teaspoon of molasses.
  • Don’t rush the simmer. The key to tender, not mushy, sweet potatoes is a low, slow cook time.
  • Check for doneness by piercing a potato with a fork—it should slide in with little resistance.

Serving Suggestions:

  • Serve this warm in a bowl with a big spoonful of the syrup.
  • For a traditional touch, add a splash of warm milk.
  • Make it an elegant dessert by topping with a scoop of vanilla ice cream, whipped cream, or toasted pecans.

Storage:

  • This dish is great for meal prep! The flavors deepen over time. Store the cooled potatoes and syrup in an airtight container in the fridge for up to 5 days.
  • Reheat single servings in the microwave or gently warm on the stovetop.

Find it online: https://new.projuktigeek.com/mexican-candied-sweet-potatoes/

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