clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chilean Camotillos

Chilean Camotillos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

An old scarce Chilean candy.

  • Total Time: 1 hour 45 minutes
  • Yield: 30 camotillos


  • 3 medium or 2 large sweet potatoes
  • granulated sugar between 500-800 grams
  • Orange zest


  1. Preheat oven to 350ºF or 180ºC. 
  2. With a fork, poke holes in the sweet potato skin. Arrange the sweet potatoes on a tray and bake for 40-50 minutes until they can be easily pierced with a table knife. Let cool.
    Baked sweet potatoes. Cooked sweet potatoes.
  3. Puree in the food processor. Weigh the puree. Weigh the same amount of sugar.
    Puree sweet potatoes.
  4. In a deep pot, melt the sugar, add the sweet potato puree and orange zest, and cook from the moment it boils for about 20 minutes, constantly stirring so that it does not stick. Be careful because bubbles can burn. Remove from the heat when you scrape, and see the bottom of the pot. Let cool for 30 minutes or more.
    Cooked mixture.Ready to stop cooking mixture.
  5. Cover a tray with parchment paper with two spoons, drop the puree, and give it the shape of a Camotillo if you can. Air dry for at least three days or until they can be lifted without breaking the bark.
    Camotillos shaped.
  6. Peel off the paper with a table knife and leave it to dry for three more days. 
  7. Serve with tongs or very carefully.
    Ready to serve Camotillo.
  • Author: Pilar Hernandez
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Category: Candy
  • Method: Oven/Stove
  • Cuisine: Chilean