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MexicanAuthentic Cuisine

Camotes Poblanos

Serves 4 to 6 Dessert vegan, Desserts

Camotes Poblanos

Camotes Poblanos is a beloved dish from Puebla, a region known for its rich culinary traditions. This sweet potato dish is a staple of everyday life, often prepared to bring family and friends together around the table. The recipe has been passed down through generations, maintaining its role as a comforting and familiar presence in Pueblan homes.

The dish delivers a satisfying balance of sweetness and warmth, where the soft, velvety sweet potatoes are infused with the rich fragrance of cinnamon and the bright notes of pineapple. A touch of sugar enhances the natural flavors without overwhelming them, making each bite a harmonious blend of tastes and textures that feels both simple and generous.

Ingredients

  • 1 kg (2 lb)sweet potatoes — peeled and cut into chunks
  • 300 g (1 1/2 cups)sugar
  • 1 cupwater
  • 1cinnamon stick
  • 1 cuppineapple — finely chopped, or 2 tbsp lime juice
  • 1 pinchfine salt

Method

  1. In a large pot, combine 300 g (1 1/2 cups) sugar, 1 cup water, and 1 cinnamon stick. Stir gently to dissolve the sugar. Bring the mixture to a boil over medium-high heat. Allow it to boil until the syrup becomes dark and fragrant, with a rich aroma from the cinnamon.
  2. While the syrup is boiling, peel and cut 1 kg (2 lb) sweet potatoes into thick slices, about 1 inch thick. Ensure the pieces are uniform for even cooking.
  3. Once the syrup is ready, reduce the heat to low. Carefully lay the sweet potato slices in the pot, skin side down, in a single crowded layer. This arrangement helps the sweet potatoes absorb the syrup evenly.
  4. Cover the pot with a lid and let the sweet potatoes cook slowly. Every 10 minutes, gently baste the sweet potatoes with the syrup using a spoon. Continue this process until the sweet potatoes are soft and candied through, which you can tell when they are tender and have absorbed the syrup's color.
  5. Uncover the pot and increase the heat slightly. Let the syrup reduce, stirring occasionally, until it thickens and clings to the sweet potatoes, forming a glossy glaze. The syrup should coat the sweet potatoes without being too runny.
  6. Serve the Camotes Poblanos warm in bowls. Pour cold milk over them just before serving, as is traditional on Day of the Dead tables. The contrast of warm sweet potatoes and cold milk enhances the dish's comforting flavors.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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