Candied Sweet Potatoes from Mexico. Source: combination of lacocinadeleslie.com, bettycrocker.com and a few other websites. Based on an appetizer we enjoyed in a local restaurant. Note: I cut the test recipe in half.
cup Mexican crema (you can make your own crema mexicana! See this recipe ( Recipe #218458) or 1 cup creme fraiche, approximately (you can make your own crema mexicana! See this recipe, Crema Mexicana)
1⁄4 - 1⁄2
teaspoon habanero sauce, to taste (Tapatio, Marie Sharp's, Tabasco, or your favorite brand)
Serving Size: 1 (232) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 3 g2 %
Total Fat 0.4 g0 %
Saturated Fat 0.1 g0 %
Cholesterol 0 mg
Sodium 178.8 mg
Dietary Fiber 7.3 g29 %
Sugars 9.5 g38 %
Protein 3.7 g
Preheat oven to 375º.
Place the sweet potato slices singly in a lightly greased Dutch oven or similar pot.
Arrange the piloncillo cones pieces directly on top of the sweet potato slices. Place the cinnamon stick, star anise and cloves on top of the sweet potatoes. Add a dash of salt. Pour the water on top of everything.
Cover the pot and bake for about 1 hour or until the camotes are completely cooked and the syrup has thickened. (I checked the sweet potatoes at the halfway mark to make sure they weren't burning.) You can always reduce the temperature.
Remove from oven and *carefully* arrange the slices of yams on a platter. Now pour any remaining syrup on top (*carefully*!) *Set aside to cool about 10 minutes then serve the crema mexicana on the side.
*It is important to let them cool because you could seriously burn your mouth if you eat the camotes too soon after taking out of the oven.