Camotitos Potosinos
Sweet Potatoes and Guavas in Syrup
These sweet potatoes and guavas are simmered in clay ollas for the fiesta of San Francisco de Asis in San Luis Potosí, Mexico. I developed this recipe the first time with Silvana Salcido Esparza. Enjoy them as a wonderful healthy dessert with or without ice cream or for breakfast as a syrup for French toast. Yum!
Makes 6 to 8 servings
Ingredients
1½ pounds piloncillo, grated or light brown sugar
Juice of 1 large orange, reserve the peel without the pith
1 piece Mexican cinnamon, 5 inches long cut into 1 to 2 inch pieces
2 cloves
3 allspice
2 tablespoons dates, pitted and cut in quarters
2 pounds sweet potatoes, if small peel and rinse, if medium or large peel and cut into 2 to 3 inch pieces
1 pound fresh guavas, stemmed or 1 medium can with syrup drained
Method
Place the piloncillo or brown sugar and 1 1/3 cups of water and orange juice in a 2-quart saucepan or clay cazuela with a lid and bring to a boil. Cook over medium heat until sugar is dissolved.
Add the cinnamon stick, cloves, allspice, orange peel, and sugar cane. Bring to a quick boil, then lower heat to simmer for 10 minutes, covered.
Add sweet potatoes. Turn the potatoes a few times in the syrup to cover. Continue to simmer for 20 minutes, covered.
Gently stir in the guavas and dates and continue to simmer for an additional 15 minutes (10 minutes uncovered).
Note: If using canned guava, only heat through over low heat, uncovered for 10 minutes.
Serve in small bowls or plates with pieces of orange peel and cinnamon stick on each plate. You can serve this with homemade vanilla or ginger ice cream.
