📝 About This Recipe
Originating from the 17th-century Santa Clara Convent in Puebla, these iconic 'camotes' are more than just a sweet treat; they are a piece of Mexican culinary history. These artisanal candies feature a velvety smooth sweet potato paste infused with bright citrus notes and a hint of pineapple, encased in a delicate, crystalline sugar crust. Perfectly chewy and aromatic, they represent the sophisticated 'Mestizo' fusion of indigenous tubers and Spanish confectionery techniques.
🥗 Ingredients
The Sweet Potato Base
- 1 kg White Sweet Potatoes (Camote Blanco) (peeled and cut into large chunks)
- 1.5 liters Water (for boiling)
- 1 piece Cinnamon Stick (preferably Mexican Ceylon cinnamon)
The Flavoring Syrup
- 750 grams Granulated Sugar (standard white sugar)
- 1/2 cup Pineapple Juice (freshly squeezed or high-quality unsweetened)
- 1 tablespoon Orange Zest (finely grated)
- 1 teaspoon Lemon Juice (to prevent crystallization)
- 1 teaspoon Vanilla Extract (pure Mexican vanilla preferred)
The Finishing Touch
- 1/2 cup Confectioners' Sugar (for dusting and shaping)
- 1 roll Parchment Paper (cut into 4x6 inch rectangles for wrapping)
👨🍳 Instructions
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1
Place the sweet potato chunks and the cinnamon stick in a large pot. Cover with water and bring to a boil over medium-high heat.
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2
Reduce heat and simmer for 25-30 minutes until the sweet potatoes are fork-tender. Drain thoroughly and discard the cinnamon stick.
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3
While still hot, pass the sweet potatoes through a potato ricer or a fine-mesh sieve into a large bowl. This ensures a perfectly smooth, lump-free paste essential for authentic Camotes.
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4
In a heavy-bottomed copper pot or non-stick saucepan, combine the granulated sugar, pineapple juice, and lemon juice.
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5
Heat the sugar mixture over medium heat, stirring constantly until the sugar dissolves and it reaches a thick, syrupy consistency (roughly 110°C/230°F if using a candy thermometer).
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6
Add the sweet potato puree to the syrup. Using a wooden spoon, stir vigorously to incorporate the two mixtures.
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7
Continue cooking the mixture over low-medium heat for about 20-30 minutes. You must stir constantly to prevent scorching.
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8
The paste is ready when it thickens significantly and you can see the bottom of the pot when scraping the spoon across (this is called 'punto de cajeta').
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9
Remove from heat and stir in the orange zest and vanilla extract. Let the mixture cool completely in the pot, stirring occasionally.
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10
Once cool enough to handle, dust your hands with confectioners' sugar. Take a small portion of the paste (about 2 tablespoons) and roll it into a cylinder roughly 3 inches long.
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11
Place the shaped camotes on a tray lined with parchment paper and let them air-dry in a cool, dry place for at least 12-24 hours. This develops the signature outer crust.
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12
After the drying period, lightly dust them one last time with confectioners' sugar.
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13
Wrap each camote individually in a rectangle of parchment paper, twisting the ends like a candy wrapper to preserve freshness.
💡 Chef's Tips
Always use white sweet potatoes as they have the correct starch content and traditional pale color. Do not rush the thickening process; if the paste is too wet, the candies will not hold their shape. If the mixture is too sticky to handle even after cooling, chill it in the refrigerator for 1 hour before shaping. For a variety of flavors, you can substitute pineapple juice with strawberry puree or lime juice. Ensure your kitchen is not too humid during the drying phase, or the sugar crust will not form properly.
🍽️ Serving Suggestions
Serve alongside a hot cup of Mexican Spiced Coffee (Café de Olla). Pair with a glass of cold milk for a traditional afternoon 'merienda'. Arrange on a decorative talavera platter for an authentic Poblano presentation. Offer as a sweet digestif after a heavy meal of Mole Poblano. These make wonderful handmade gifts when tied with colorful ribbons.