Dessert: Mexico – Puebla (Central Mexico) – Camotes Poblanos

Serving Size: 6

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 3 lb (1.36 kg) camotes (Mexican sweet potatoes), scrubbed, peeled, and cut into 1/2 in (1.25 cm) thick rounds
- 8 oz (225 g) piloncillo, grated (about 2 cones) (substitute: 1 cup / 200 g dark brown sugar)
- 1 1/4 cups (300 ml) water
- 1/2 cup (120 ml) fresh orange juice
- Zest of 1 orange (about 1 tsp / 2 g)
- 1 cinnamon stick (2–3 in / 5–8 cm)
- 2 whole cloves
- 2 tbsp (30 g) unsalted butter
- Pinch of fine salt
- 2 tbsp (20 g) toasted sesame seeds (ajonjoli), for garnish
- Orange slices, for serving (optional)

Instructions

Short Description:
Candied camotes (sweet potatoes) cooked in a piloncillo-orange syrup until tender and glossy, finished with butter and toasted sesame seeds. Served warm or at room temperature as a traditional Pueblan sweet finish.

Regional Notes:
This Puebla version uses local camotes (sweet potatoes) and is traditionally cooked in a large copper pot, which helps develop a distinct texture and a subtly rounded, caramelized flavor. The syrup leans on piloncillo and fresh orange—classic Puebla aromatics—rather than milk or heavy spices used elsewhere.

1. In a large copper pot (preferred) or a heavy-bottomed pot, combine the grated piloncillo, water, orange juice, orange zest, cinnamon stick, whole cloves, and a pinch of salt. Heat over medium, stirring, until the piloncillo fully dissolves and the mixture comes to a gentle boil.
2. Add the prepared camote rounds in a single layer as much as the pot allows. Reduce heat to low, cover, and simmer gently for 20–25 minutes, turning the pieces once or twice so they cook evenly and absorb syrup. Test doneness by piercing a piece with a fork—it should be tender but hold shape.
3. Remove the lid and increase heat to medium-low. Continue cooking, gently spooning syrup over the camotes and stirring occasionally, until the syrup thickens and glazes the pieces, about 10–15 minutes. If the syrup reduces too quickly before the camotes are tender, add 2–4 tbsp (30–60 ml) water and continue simmering.
4. Stir in the unsalted butter and swirl the pot so each camote is glossy and glazed. Remove and discard the cinnamon stick and cloves.
5. Transfer camotes to a serving dish, spooning remaining syrup over them. Sprinkle with toasted sesame seeds and garnish with orange slices if using. Serve warm or at room temperature.
6. Traditional note: cooking in a large copper pot encourages even caramelization and a softer, distinctive texture; if using a different pot, watch the heat closely to avoid scorching.