Mi Huerta Market
By Sarah Chovanetz – September 21, 2017
Fall season is full of fun traditions and exciting moments. Traditions such as Halloween, Dia de Los Muertos, and Thanksgiving are among the most popular that will be celebrated during this season and exciting times will definitely be had. With that said, the weather will be cooler, gorgeous leaves will be falling, and everyone will be wanting comforting food!
This recipe is the perfect appetizer, side dish or even dessert for all those traditions. It is used with our gluten-free and all-natural Mi Huerta Piloncillo which is Mexican brown sugar. Our Mi Huerta Piloncillo is finely pressed brown sugar and confined to a cone shape. that is the traditional way to prepare it. Once it is taken out of the cone shape, the object of the game is to break it down by chopping it down to looser brown sugar that can be spread onto a dish or as an ingredient. It can also be made into a syrup of sorts which is exactly what this recipe will call it. The interesting tidbit about this particular recipe is not only is it extremely traditional and popular but it is also considered “vegan”. The vegan trend is growing rapidly with more and more people cutting meat completely out of their normal way of eating. And so if there is a recipe we can share that is healthy and unintentionally an option for even the most strict diets, then we are happy to oblige.
I must admit that this recipe is seriously easy and comes out smelling like heaven on earth. Whatever you do, make sure you have our Mi Huerta Piloncillo before making it so that you can create the best version of this. Just think… cooking with cinnamon, a brown sugar syrup, and sweet potatoes you are eating a plate of perfect harmony. It really is the definition of comfort, warmth, and deliciousness. Check out the recipe below and have fun making it all fall long! We know you will!
Candied Sweet Potatoes (CAMOTES ENMIELADOS)
Serves: 4-6 Servings
• 2 Lbs Sweet Potatoes, about 2 large potatoes
• 1 8 ounce Mi Huerta Piloncillo Cone
• 1 Large Mexican Cinnamon Stick
• 1 Clove
• 1 Cup Water
1 Scrub sweet potatoes clean. Cut into roughly 2 inch round pieces.
2 In a large dutch oven, add the cut sweet potatoes, Mi Huerta Piloncillo cone, cinnamon stick, clove, and water. Bring to a simmer over medium hight heat. Once simmering, cover and lower heat to medium low. After 40 minutes, stir everything, breaking the Mi Huerta Piloncillo if needed. Check the doneness of the potatoes. Cover and cook for another 20-30 minutes, or until the sweet potatoes are tender and the syrup has thickened. If the syrup is on the thin side, simmering for another 5-10 minutes.
3 Once done, turn off the heat and let it sit for 10-15 minutes. Transfer the sweet potatoes to a serving dish. Pour the Mi Huerta Piloncillo syrup over the potatoes. Serve!