Sweet Potatoes in Syrup (Camotes en Dulce)

The sweet taste of the sweet potato itself combines surprisingly well with this syrup or even coconut, cinnamon, lime and nutmeg. The sweet potato is an ingredient that has embodied the latin cuisine since even before the spanish, its origin is central american.

Sweet Potatoes in Syrup


* 6 lb. [3 Kg.] of yellow sweet potatoes or yams
* 3 tablespoons butter
* 1 cup corn syrup
* 1 cone of piloncillo or equivalent brown sugar (3/4 cup)
* ½ liter of pineapple juice


1) Cook the potatoes in boiling water, take them out when tender and let them cool down, then peel them and cut into thick slices.

2) In a pot on the stove, heat up the corn syrup slightly then mix in the butter, the piloncillo and pineapple juice; mix until smooth

3) Grease a baking dish with butter and in it arrange the potato slices, then pour the sweet corn syrup we did in step 2.

4) Preheat the oven to 400 ˚F [200 °C] and bake the sweet potatoes in the syrup for about one hour, basting them every once so often in their own juice. When the potatoes are tender and become shiny, remove and let them cool down before serving.

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