Mexican-style dessert recipe for candied sweet potatoes cooked on the stovetop in a rich, complex syrup spiced with cinnamon, cloves, star anise, whiskey, and Mexican cane sugar (piloncillo).
Preparation:
Cook:
Level: Easy
Ingredients
- 1 Sweet potato, peeled and cut into 2-inch-thick rounds
- 2 cups Water
- 1 whole Piloncillo Cone Or 3/4 Cup Brown Sugar
- 2 whole Star anise
- 1 whole Clove
- 1 stick Cinnamon
- 1 teaspoon Whiskey
- 1 teaspoon Kosher salt
Preparation
In a saucepan, combine the sweet potatoes, water, piloncillo, star anise, cloves, whiskey and salt. Bring to a boil then reduce to simmer and cook for about 1 hour or until the sweet potato is very soft and the liquid has reduced and thickened
Serve with syrup over the sweet potato.
Remarks:
1. If the liquid is still runny when the sweet potatoes are cooked, remove the sweet potatoes and continue to cook the liquid until it has reduced to a consistency closer to syrup.
2. Reserve any unused syrup and use on pancakes and waffles or as a glaze for roasted vegetables. It’s absolutely addicting.
