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Yam and Orange Dessert: Dulce de Camote y Naranja by Karen Hursh Graber © 2003

Fruit desserts, whether candied, crystallized or compotes, are among the most popular throughout the state of Chiapas. This one is more like a pudding, and may be served chilled or at room temperature, depending upon the time of year and the other courses being served. Chiapans have a collective sweet tooth, and the amount of sugar called for may be reduced if desired.

Ingredients:

  • 2 pounds yams, peeled and cut into chunks
  • 1 pound sugar
  • 2 cups orange juice

 

Preparation:

Boil yams until soft. Drain and allow to cool; mash until smooth.

Place the yam puree in a large, heavy bottomed pot with the sugar and orange juice. Cook over medium heat, stirring constantly so mixture does not stick, until the bottom of the pot can been seen when stirring.

Remove from heat, allow to cool and serve at room temperature or chill in dessert dishes and serve cold.

Serves 8.


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Published or Updated on: January 1, 2003 by Karen Hursh Graber © 2008
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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