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{All Around Latin America} Camotes en Almibar | Syrup Glazed Sweet Potatoes in Celebration of Hispanic Heritage Month

Today’s feature, and perhaps the last,  for {All Around Latin America} is served up my sweet Latina blog hermana, Ericka Sanchez of Nibbles & Feasts. We first met a few years ago on Facebook (I mean, where else do you meet people these days?!) and have stay connected since she launched her blog in 2010. She documents her culinary experiences as a Mexican-American living in California with a jovial twist. She has a kid, and you know that changes perspectives.

Her recipes are a great mix of classic Mexican, modern Mexican, and some fusion, reinvented dishes…like this one here! Not necessarily something you’d see in her parts of her country, but still something so deliciously filling and appropriate for the developing fall season and weather. She’s just inspired me to share with you later this fall, my own candied sweet potato dish. But, it’s about her today! Let’s welcome Ericka and check our her blog when you can! I think you’ll really enjoy it! 



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By Ericka Sanchez

First and foremost, thank you Bren for welcoming me to your “home.”  It’s great to be here and share one of my favorite autumn recipes that I love to prepare for my family for the upcoming holiday get-togethers. Camotes en almibar, or candied sweet potatoes boiled in spiced syrup is one of my favorite aromas to permeate my kitchen.  The bold cloves and lovely anise seed flavor released in the air is representative of the fall in a Mexican home.

Although I am fond of sweet potato fries, my favorite way to enjoy them is in a dessert.  As a child, I loved toasted mini marshmallows covering my sweet potato soufflé; but now, I seem to really enjoy this grown up version of my childhood favorite.

With this dessert recipe, we say goodbye to Hispanic Heritage Month and welcome the great moments and new memories the holidays have in store for us.  Enjoy!

Sweet Potatoe in Honey

 *This is part of an annual Hispanic Heritage Month food series, now in its 3rd year. Catch up on this years and previous delicious features: 


How do you celebrate this culturally inspiring month?

* Images c/o of Nibbles & Feast 

Eat well, love unapologetically, pray with true intention, and take care of yourself.

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Don't forget to check out my debut cookbook!


Camotes en Almibar | Syrup Glazed Sweet Potatoes


  •  2 large sweet potatoes, scrubbed rinsed and sliced in large 1 ½ ” pieces
  • 6 cups water
  • ¾ cup brown sugar
  • 2 anise stars
  • 3 cloves
  • 2 cinnamon sticks


Heat a 3-quart stock pot over medium heat, combine water, sugar and spices.  Whisk until sugar dissolves and mixture thickens to a light syrup consistency.  Add sweet potatoes, cover and lower heat to a light simmer; about 30 minutes or until sweet potatoes are fork tender.  Discard spices and serve warm.  Drizzle with syrup.

Serves 4.

8 thoughts on “{All Around Latin America} Camotes en Almibar | Syrup Glazed Sweet Potatoes in Celebration of Hispanic Heritage Month

  1. Super yum…sweet potatoes my all time fave. A new twist I will sure try soon. Thanks for sharing Ericka.

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