← Nouns Cooking · Mexican

Ingredients

• 700 g sweet potatoes, peeled and cut into thick chunks
• 240 g piloncillo or dark brown sugar
• 1 Cinnamon stick
• 1 Star anise
• 500 ml Water
• 1 strip of orange peel (optional)

Method

1. Put the piloncillo, cinnamon, star anise, orange peel and water in a wide pan and heat gently for 5 min, stirring, until the sugar dissolves.
2. Add the sweet potatoes in a single layer and bring to a simmer.
3. Cover and cook over low heat for 30 min, turning the pieces gently once.
4. Uncover and simmer for 15–20 min more, basting now and then, until the potatoes are tender and the syrup has reduced and turned glossy.
5. Serve warm or cold with a splash of milk, cream or the syrup spooned over.

Tips

• Choose orange-fleshed sweet potatoes for colour, or white Mexican camote for a starchier, more traditional result.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Isabel Eats Mexico in My Kitchen