Name this Guatemalan Dessert And Win!

The first person that can name this Guatemalan dessert AND provide the recipe for its preparation through the comments will win a surprise photo package. Everyone is encouraged to participate.

Let’s see how long it takes for someone to come up with both answers.

19 Responses to "Name this Guatemalan Dessert And Win!"

Linda Hamlin says:
January 10, 2009 at 11:37 pm
Yummy, is that Camotes en miel? Sweet potato in honey? If so here is one of the recipes for it and I am sure there are many more.
Linda
* 3 kg of yellow sweet potatoes or sweet potatoes
* 250 ml of maize honey
* 1 piece of piloncillo (brown sugar) or integral sugar
* ½ liter of pineapple juice
Cook the boiling water sweet potatoes, to retire when they are tender and cool. Then peel and if desired – cut in heavy slices. Grease a pan or dish add butter,honey brown sugar and pineapple juice over the sweet potatoes.
Preheat oven 200º C and bake about one hour, bathing sweet potatoes in the juice. When the sweet potatoes are tender remove to cool before serving.
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Eddy Gonzalez says:
January 11, 2009 at 12:07 am
Hola, creo que es camote en miel, la preparacion es la siguiente:
despues de pelar los camotes, hay que dejarlos en agua una hora. hervir un litro de agua con 3 clavos de olor, 1 libra de azucar por cada dos libras de camote, cuando el agua este hirviendo se agregan los camotes, despues hay que bajar el fuego para que la miel que queda no se evapore, para saber cuando esta lista debemos de ver que el camote este de un color amarillo y la mierl este espesa pero no tanto.
Saludos
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alfa says:
January 11, 2009 at 4:58 am
¿Alguno ha probado un dulce de camote que es como un puré?
Es delicioso, se los recomiendo 🙂
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1. Rudy Girón says:
  January 12, 2009 at 6:00 pm
  @Alfa, ese dulce del que hablas son camotes poblanos. En Puebla hacen una masilla del camote y luego le agregan colores y sabores y uno lo puede comer el camote en puré desde el empaque. Esos camotes son una delicia.
  Reply
Raidar says:
January 11, 2009 at 10:18 am
My first thought was Mango in syrup. Either way it looks delicious.
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1. Rudy Girón says:
  January 12, 2009 at 6:01 pm
  Mango en miel is not a bad idea at all. I may look for it next time.
  Reply
Raidar says:
January 11, 2009 at 8:52 pm
After visiting the local grocery store today, I would have to agree with the previous posters – sweet potatoes in honey. I must try this dish soon.
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1. Rudy Girón says:
  January 12, 2009 at 5:58 pm
  @Raidar, Camotes en miel, how can you go wrong?!
  Reply
Azul Marino says:
January 12, 2009 at 7:37 pm
Anteriormente pensé que era papaya en miel.
Me encanta la idea que también imprimen la receta de cada comida, hay algunas comidas que yo me acuerdo haber saboreado muchos años atrás, pero la bisabuelita que era muy celosa en compartír sus recetas, se fué al cielo con el secreto.
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1. Rudy Girón says:
  January 12, 2009 at 10:05 pm
  @Azul Marino, hay las recetas de las abuelas… que insipido sería el mundo actual si no fuera por las recetas de las abuelas.
  Reply
Linda Hamlin says:
January 12, 2009 at 8:05 pm
Oh, no. ¡Qué triste las maravillosas recetas se pierden, pero quizás ahora que comen así en el cielo?
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susan says:
January 12, 2009 at 10:13 pm
congrats to Linda, certainly had me stumped!!
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Linda Hamlin says:
January 15, 2009 at 2:54 pm
This was a lot of fun. My taste buds and eyes still miss Guatemala. (Yum and sigh). I am looking forward to the new series and learning more about Antigua and Guatemala. Thanks for all your work Rudy and congratulations on surpassing 1000 consecutive posts.
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1. Rudy Girón says:
  January 15, 2009 at 5:30 pm
  @Linda Hamlin, you are the winner for the surprise photo package even though your recipe, I think, is not the Guatemalan recipe for camotes. Yet, it sounds so good, honey, pineapple juice, brown sugar, baked camotes; wow, I may even try this myself. 😉
  I will get in touch with you to get your mailing address. Stay tune!
  I believe Eddy Gonzalez had the Guatemalan recipe for camotes en miel. Everyone, correct me if I am wrong.
  Reply
Ale says:
January 15, 2009 at 8:00 pm
La receta de Edy es mas o menos la que yo uso. ¡Qué rico!
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Ana says:
July 11, 2010 at 2:13 pm
Para mi es mango en miel,
ingredientes:
10 mangos maduros
1 1/2 libras de dulce de panela
1 raja grande de canela
1/2 libra de azucar
1/8 cucharadita de vainilla
preparacion:
se pelan los mangos, se revuelcan en el azucar y se dejan reposar por media hora, mientras se pone la panela con la raja de canela a hervir en litro y medio de agua, hasta que la panela
este dusuelta, se pone la vainilla, luego se agregan los mangos y se dejan herir a fuego medio por unos 45 minutos a fuego lento, se dejan enfriar, se le saca la canela y se sirven.
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kd says:
April 28, 2014 at 11:13 am
For practice I have translated Edy’s recipe into English. But I have a question about the recipe at the end:
Camotes en Miel: Sweet Potatoes in Syrup
Peel the sweet potatoes
Then leave them covered in water for one hour.
Bring a liter of water to boil with 3 cloves and
one pound of sugar for each two pounds
of sweet potatoes
When the water boils, add the sweet potatoes.
Then lower the fire so that the syrup which remains does not evaporate.
It is ready when you see that the sweet potato is yellow and the syrup is thickened, but
not too much.
QUESTION
The camotes / sweet potatoes you use for this in Guatemala. What color(s) are the raw peel and flesh?
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1. Manolo Romero Escobar says:
  April 28, 2014 at 6:26 pm
  Camote skin is usually purplish and the flesh is cream coloured. Sweet potatoes as are sold in North America are more redish skin and orange flesh. At the supermarket in Guate city I found them under the name “camote dorado”. So that is why you can never get your sweet potatoes to go yellow. Bon appetit!
  Reply
  1. kd says:
    April 28, 2014 at 7:00 pm
    Thank you! In my local market here in the US we can usually buy three or four kinds of sweet potatoes: Jewels yams (brownish red skin, orange flesh), Red Garnet Yams (reddish purple skin & orange flesh) , a sort of generic “sweet potato” with a pale brownish skin and creamy flesh, and the japanese (more reddish skin, yellow flesh) and is *very* sweet.that is This is probably the one I will try with this recipe
    Reply

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