Camote en dulce is a traditional Guatemalan dessert of sweet potato cooked in panela and spice syrup, very popular during Lent and Holy Week.
It’s a simple, comforting sweet, valued for the sweet potato’s soft texture and the deep flavor of the spiced syrup.
Print
Guatemalan Sweet Potato in Panela Syrup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Cuisine: Guatemalan
Ingredients
- 1 kg of sweet potato, peeled and cut into pieces (about 2.2 lb)
- 300 g of panela (unrefined cane sugar), grated (about 10.5 oz)
- 2 cups of water
- 1 of cinnamon stick
- 3 of cloves
- 1 piece of orange peel (optional)
Instructions
- Make the syrup, boil the water with the grated panela, cinnamon, cloves, and orange peel until the panela fully dissolves.
- Add the sweet potato, add the sweet potato pieces to the syrup.
- Cook, cook over low heat, uncovered, until the sweet potato is tender and the syrup thickens slightly, about 40 to 50 minutes.
- Check, pierce the sweet potato with a fork to check that it’s tender but not falling apart.
- Cool, let cool before serving, or serve warm if preferred.
- Serve, serve in a bowl with some of the syrup.
Tips for getting it right
- Cutting the sweet potato pieces to a uniform size ensures even cooking.
- Cooking uncovered lets the syrup reduce and thicken naturally.
- The orange peel is optional, but adds a citrus aroma that complements the panela’s sweetness well.
- It’s a dessert traditionally associated with Lent and Holy Week in Guatemala.
Traditional variations
- It’s a traditional dessert of Guatemalan Lent and Holy Week.
- Some families add pineapple pieces or shredded coconut to vary the flavor.
How to serve
Camote en dulce is served warm or cold, in a bowl with some of the syrup.
It’s a traditional dessert of Lent and Holy Week in Guatemala, simple and comforting.
Recommended sides
- Fresh cheese
Did you know?
Camote en dulce is one of the traditional sweets most associated with the Lent season in Guatemala, alongside other vegetable-based sweets.
Some families serve it with a piece of fresh cheese, combining the sweetness of the syrup with the cheese’s salty flavor.
Frequently Asked Questions
It's a traditional Guatemalan dessert of sweet potato cooked in panela and spice syrup, popular during Lent.
It's traditionally made during Lent and Holy Week in Guatemala.
Yes, some families add pineapple or shredded coconut to the syrup to vary the flavor.
It's usually served with a piece of fresh cheese, combining sweet and salty flavors.
