Baked Sweet Potatoes (Camote)

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  • Makes: 6 servings
  • Prep: 15 mins
  • Bake: 55 mins 375°F
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Baked Sweet Potatoes (Camote)
large sweet potatoes (2 to 2-1/2 pounds total), peeled and cut into 1-inch cubes
cup butter, cut into small pieces
cup honey
teaspoon ground canela (Mexican cinnamon) or cinnamon
teaspoon freshly grated nutmeg
Sliced fresh jalapeno chile peppers,* crumbled queso fresco, and/or kosher salt
  1. Preheat oven to 375 degrees F. Grease a 3-quart rectangular baking dish. Arrange cubed sweet potatoes in the prepared baking dish; cover with foil. Bake for 45 minutes.
  2. Remove dish from oven; top potatoes with butter pieces. Drizzle with honey and sprinkle with canela and nutmeg. Bake, uncovered, for 10 minutes more. Toss gently before serving. If desired, garnish with sliced chile peppers, queso fresco, and/or kosher salt.
From the Test Kitchen

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Baked Sweet Potatoes (Camote))
    Per serving:
  • 241 kcal cal.,
  • 8 g fat
  • (5 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 20 mg chol.,
  • 151 mg sodium,
  • 42 g carb.,
  • 5 g fiber,
  • 18 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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