In Mexico we call both sweet potatoes and yams, camotes.
The most popular sweet potato dish has to be Camotes Enmielados (Mexican Candied Sweet Potatoes).
These sweet, syrupy sweet potatoes cooked in piloncillo (unrefined sugar cones) and cinnamon make the perfect side dish for your ham or pork or simply as a snack, they are also delicious with ice cream or serve them in a glass with milk and eat them with a spoon.
8 cups water
8 oz piloncillo (unrefined sugar) or 1 cup packed brown sugar
2 cinnamon sticks
2 whole anise stars
3 whole cloves
2 large sweet potatoes, peeled, cut into 1-inch slices
Milk or sweetened condensed milk for garnish
In 3-quart saucepan, place water, piloncillo, cinnamon sticks, anise stars and whole cloves. Heat to boiling, stirring with wooden spoon until piloncillo dissolve
After 5 minutes, add sweet potatoes. Reduce heat; cover and simmer 40 to 45 minutes.
Remove and discard cinnamon sticks, anise stars and cloves. Reserve syrup.
Serve sweet potatoes topped with reserved warm sweet syrup. Garnish with milk.