Sweet potato is a tuber that has been cultivated in Peru for more than 8,000 years, and the truth is that there are many preparations that have sweet potato as the main ingredient, such as this recipe that we provide below. The Peruvian camotillo originated in vice regal times, being a modification of the Inca version known as “Dulce de camote”. This modification occurred in the convents that were established throughout the country to be consumed by the middle class. Currently, the Peruvian camotillo is a recipe of the thousands of dessert options that are consumed in Peru.
Are you wondering how to make Peruvian camotillo? Do not miss this recipe. To prepare it you will need: sweet potato, cinnamon, brown sugar, dragees and cloves. In this article we want to teach you how to prepare this excellent Peruvian dessert from your home. Let’s cook!
Ingredients to make Camotillo:
- 1 kilogram of sweet potato or sweet potato
- 450 grams of brown sugar
- 4 tablespoons evaporated milk
- 3 cloves
- 1 cinnamon stick
- 200 grams of small colored sprinkles
- 1 lemon
- ½ orange
How to make Camotillo:
- To start with the easy camotillo recipe, it is important to wash all the sweet potatoes very well, removing the dirt that you can find.
- Take the sweet potatoes to a pot with plenty of water and add the cloves and cinnamon. Let cook 15 minutes.
- Once the sweet potatoes are ready, carefully remove the skin and place them in a container.
- With the help of a fork or a potato masher, make a puree with the sweet potatoes.
- Add the zest of a lemon and half an orange.
- When you grate these fruits, you should keep in mind that you should not grate the white part of the peel, it will give it a bitter taste.
- Add the evaporated milk and integrate all the ingredients with a spoon.
- Add the brown sugar and mix all the ingredients so that they do not stick in the pot.
- Bring the sweet potato mixture to a medium saucepan over medium heat and stir with the help of a spoon. Turn off when the mixture separates from the bottom.
- Using two spoons, form a cylinder with the mixture and take it to a silp at or an ovenproof tray.
- Bake the camotillo in the oven at 180ºC for approximately 20 minutes.
- After the time has elapsed, remove the camotillo from the oven and sprinkle with grajas. Let cool for approximately 24 hours. You can now serve the Peruvian sweet potato!
