Cajeta De Camote
"Sweet Potato Cajeta"
From the treasured pages of Libro de Recetas de Cocina
Written by Guadalupe Perez
Cajeta De Camote
"De azucar fina tamizada, y dos libras De camote blanco molido sin cocer, cernido, se revuelve y cuece, se le da el punto que despegue del cazo; se le echa agua de azahar. Se enfria y doran los cascos, se hacen camotitos y se revuelven en azucar tamizada, se orean y se ponen al sol para que tomen tez."
English Translation
"Sifted fine sugar, and two pounds of raw white sweet potato, ground and sifted, are mixed and cooked; it is cooked until it pulls away from the pan. Add orange blossom water. Let it cool and brown the pieces, shape them into small sweet potatoes and roll them in sifted sugar, let them dry out and set them in the sun so they get some color."
Note on the Original Text
Nineteenth-century Mexican recipes were typically written in a conversational, shorthand style without precise measurements or formal steps. Ingredients' quantities were given in familiar household units (e.g., 'libras') or left to the cook's judgment. The Spanish used is old-fashioned, with occasional localisms like 'cernido' (sifted/strained) and 'tez' (complexion, here referring to the candy's coloring). Spelling and grammar reflected regional and personal quirks, making each recipe a unique conversation between the past cook and today's reader.
Title
Libro de Recetas de Cocina (1884)
You can also click the book image above to peruse the original tome
Writer
Guadalupe Perez
Era
1884
Publisher
Unknown
Background
Travel back to 19th-century Acatzingo, Puebla with this enchanting manuscript, where ink and pencil whisper authentic Mexican flavors. From sweet compotes to delicate biscochos and hearty tamales, every page offers a taste of culinary heritage—and plenty of blank space for your own inspired notes.
Kindly made available by
University of Texas at San Antonio
This recipe for 'Cajeta de Camote' originates from an 1884 manuscript cookbook compiled by Guadalupe Perez in Acatzingo, Puebla, Mexico—a region famous for its rich agricultural products and traditional confectionery. The notebook was a personal, handwritten collection, capturing both everyday and celebratory dishes from the late nineteenth century. Recipes like this reflect how local ingredients, such as camote, were creatively transformed into delightful sweets that continue to echo in Mexican confectionery today.
Traditional preparation would have used a brazier or wood-fired stove, along with a heavy copper or clay pot (cazo) for cooking the candy. Stirring was done with a robust wooden spoon, and a fine sieve made of mesh or muslin was used to sift the sugar and sweet potato. The sweets were shaped by hand and often set to dry on woven reed trays or clay platters. Sun-drying was a natural technique to finish candies and enhance their texture.
Prep Time
30 mins
Cook Time
45 mins
Servings
36
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2 pounds (4 cups) granulated sugar, sifted (azucar fina tamizada)
- 2 pounds (about 4 cups) raw white sweet potato, peeled and finely grated (camote blanco molido sin cocer, cernido; substitute with orange-fleshed sweet potato if necessary)
- 1-2 teaspoons orange blossom water (agua de azahar)
- Additional sifted sugar for coating
Instructions
- Begin by finely sifting about 2 pounds (4 cups) of granulated white sugar and then combine it with 2 pounds (about 4 cups) of raw white sweet potato (camote blanco) that has been peeled, finely grated, and passed through a sieve.
- Gently mix the sugar and sweet potato until well blended.
- Cook this mixture in a heavy-bottomed saucepan over medium heat, stirring frequently, until it thickens and pulls away from the sides of the pan (achieving 'punto de cajeta', similar to a thick paste).
- Add a splash (about 1-2 teaspoons) of orange blossom water to the mixture and stir to combine.
- Allow the mixture to cool slightly.
- Once cool enough to handle, shape into small logs or rounds (camotitos).
- Roll each piece in more sifted sugar to coat and place them on a tray.
- Let the candies air dry (orear) and then set them in sunlight for several hours to develop a delicate outer 'crust' and subtle color (tez).
- Serve at room temperature.
Estimated Calories
120 per serving
Cooking Estimates
You will spend some time peeling, grating, and mixing the sweet potatoes and sugar before cooking the mixture on the stove. After it thickens, shaping and coating the candies takes a bit more time. The candies need several hours to dry and develop their crust, but most of that time you can leave them alone.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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