Description
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).
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 pot, combine sweet potatoes, water, piloncillo, star anise, clove, whiskey, and salt. Bring to a boil then reduce to simmer and let cook for about 1 hour or until sweet potato is very soft and liquid is reduced and thickened
Serve with syrup spooned over the sweet potato.
Notes:
1. If liquid is still runny when sweet potatoes are cooked, remove sweet potatoes and continue cooking liquid until it is reduced to more syrup-like consistency.
2. Reserve any unused syrup and use on pancakes and waffles or as a glaze for roasted vegetables. It’s absolutely addictive.
