Dessert: Mexico – San Luis Potosi, Bajio Mexico – Camote de Santa María (Santa Maria Sweet Potato Candy)

Serving Size: 12

Approximate Time

Prep 15 min

Cook 25 min

Additional 15 min

Total 55 min

Ingredients

- 2 lb (900 g) camote (sweet potatoes), peeled and cut into 1- to 2-inch pieces
- 1 cup (200 g) piloncillo, chopped (or substitute dark brown sugar)
- 1/4 cup (50 g) granulated sugar
- 1 cinnamon stick (or 1/2 tsp ground cinnamon)
- 2 tbsp (30 g) unsalted butter
- 1 tsp (5 ml) vanilla extract
- Pinch of salt
- Ground cinnamon or powdered sugar for dusting (optional)

Instructions

Short Description:
A traditional Bajio sweet made from local camote (sweet potatoes) cooked, mashed, sweetened, and cooked again until thick, then shaped into small candies. Flavored simply with cinnamon and vanilla, these bite-sized sweets are glossy, tender, and lightly spiced.

Regional Notes:
This San Luis Potosi version emphasizes the use of local camote varieties and piloncillo (unrefined cane sugar) for a deep, caramel-like flavor. The mixture is cooked down to a moldable paste and shaped into small candies, reflecting the simple, home-style preparations typical of the Bajio region.

1. Place the peeled and cut camote in a large saucepan and cover with cold water. Add a pinch of salt. Bring to a boil, reduce heat, and simmer until the pieces are very tender, about 20–25 minutes. Drain well.
2. Mash the drained camote in the pan or transfer to a bowl and mash until smooth. Measure the mashed camote — you should have roughly 4 to 5 cups (about 900 g) of mash.
3. Return the mashed camote to a wide, heavy-bottomed skillet over medium-low heat. Add the chopped piloncillo, granulated sugar, and the cinnamon stick.
4. Cook the mixture, stirring constantly with a wooden spoon or spatula, until the sugars melt and the mash begins to thicken and pull away from the pan, about 12–18 minutes. Scrape the sides and bottom frequently to prevent sticking.
5. When the mixture is glossy and thick (it should form a soft mass), remove from heat. Discard the cinnamon stick if used. Stir in the butter and vanilla until fully incorporated and smooth. Taste and add a tiny pinch of salt if needed.
6. While still warm but cool enough to handle, shape the camote mixture into small candies: drop tablespoonfuls onto a parchment-lined tray and flatten slightly with the back of a spoon or press into small candy molds. For uniform pieces, chill briefly (10–15 minutes) until set enough to handle.
7. If desired, dust lightly with ground cinnamon or powdered sugar once cooled. Let the candies cool completely at room temperature (or chill to firm) until they hold their shape.
8. Store camotes in an airtight container layered with parchment between pieces. They keep at room temperature for 1–2 days or in the refrigerator for up to 1 week. Enjoy at room temperature.