Candied Sweet Potatoes
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A traditional, comforting vegan dessert featuring tender sweet potatoes simmered in a rich, spiced piloncillo syrup.
The Mexican classic known as Camote en Tacha. Sweet potatoes simmer low and slow in piloncillo and cinnamon syrup until glossy and deeply caramelized — a festive, old-fashioned treat that tastes like a holiday in a bowl.
🥄 Ingredients
- 🫗 1 kg (2.2 lbs) sweet potatoes, peeled and cut into thick chunks
- 🫗 250 g (8.8 oz) piloncillo sugar (can substitute with dark brown sugar)
- 🫗 1 cinnamon stick (or 1 tsp ground cinnamon)
- 🫗 500 ml (2 cups) water
- 🫗 1 tbsp cornstarch (optional, for a thicker syrup)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Prepare Syrup:** In a large pot, combine the water, piloncillo, and cinnamon. Bring to a boil over medium heat, stirring until the piloncillo has completely dissolved.
**Cook Potatoes:** Add the sweet potato chunks to the syrup. Reduce the heat to low, cover, and simmer for 30–40 minutes, or until the potatoes are tender when pierced with a fork.
**Thicken (Optional):** If you prefer a thicker, more glazed syrup, dissolve the cornstarch in a small amount of cold water and stir it into the pot during the last 5 minutes of cooking.
**Reduce:** Remove the lid and continue to simmer for an additional 5–10 minutes to allow the syrup to reduce and coat the potatoes in a rich glaze.
**Serve:** Serve warm as a standalone dessert, or with a splash of plant-based milk or coconut yogurt.
🎥 Video Tutorial
Candied Sweet Potatoes
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
High Heat: Don't be tempted to use high heat to speed up the cooking. The syrup will burn before the sweet potatoes are cooked through. Low and slow is the secret.
- ✕
Crowding the Pot: Make sure your pot is large enough to hold the potatoes in one or two layers. If they are packed too tightly, they will mash under their own weight.
🔄 Variations
Citrus Infusion: Add an orange peel to the syrup while it simmers for a bright, aromatic citrus note that pairs beautifully with cinnamon.
Nutty Crunch: Top with toasted pecans or walnuts right before serving for a great textural contrast.
🧊 Storage
- 📦
Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave.
💡 Chef Tips
Piloncillo: If you cannot find piloncillo cones, dark brown sugar is the best substitute. However, try to find "muscovado" or dark cane sugar for a similar molasses-like depth of flavor.
Slicing: Keep the sweet potato chunks relatively large and uniform so they don't fall apart during the long simmering process.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →