Camotes Revolcados
"Camotes Revolcados"
From the treasured pages of Recetas no 1 de Susana de Sánchez Irazoqui
Written by Irazoqui, Susana de Sánchez
Camotes Revolcados
"Leche Se pela el camote y las guallavas que se quieran poner. Se muelen las dos cosas y esta pasta se hecha en miel muy alta de punto en proporcion de libra y libra. Cuando este de punto se hacen los camotes y se revuelcan en azucar molida."
English Translation
"Camotes Revolcados Milk. Peel the sweet potatoes and the guavas you wish to use. Mash both ingredients and put this paste into syrup that is at a very high stage (firm ball stage), in a proportion of one pound to one pound. When it reaches the right stage, shape the sweet potatoes and roll them in powdered sugar."
Note on the Original Text
The recipe is penned with casual brevity and household assumptions, typical of family manuscript cookbooks of the early 20th century. Quantities are suggested in 'libras' (about 460 grams) and steps presuppose a cook's familiarity with candy-making, particularly recognizing the 'punto' or syrup stage by sight and touch, rather than temperature. Spellings reflect regional vernacular ('camote' for sweet potato, 'miel' for syrup, not honey), and directions are concise, intended for an experienced cook passing knowledge within the family.
Title
Recetas no 1 de Susana de Sánchez Irazoqui (1915)
You can also click the book image above to peruse the original tome
Writer
Irazoqui, Susana de Sánchez
Era
1915
Publisher
Unknown
Background
A charming handwritten collection capturing early 20th-century Mexican home cookery, these intimate recipes from Durango offer a delicious glimpse into tradition and change, lovingly compiled by generations of women.
Kindly made available by
University of Texas at San Antonio
This recipe comes from a 1915 manuscript cookbook handwritten by Susana de Sánchez Irazoqui in Durango, Mexico, during a time of significant cultural and social change. The recipes reflect home cooking by Mexican women preserving family traditions while subtly adapting to modern influences and new ingredients. 'Camotes revolcados' showcases how fruit and tubers were transformed into delightful confections, their preparation an everyday artistry and a celebration of abundance. Such recipes also echo the importance of sharing sweets during festivities and family gatherings in early 20th-century Mexico.
Historically, this sweet treat would have been crafted in a simple home kitchen. The sweet potatoes and guavas would be peeled using a small knife, then mashed with a stone mortar and pestle or a traditional wooden masher. The sugar syrup was cooked over a wood- or coal-fueled stove in a heavy copper or clay pot (‘cazo’). Finished sweets were shaped by hand and coated with sugar using shallow bowls or plates.
Prep Time
15 mins
Cook Time
30 mins
Servings
16
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
- 1.1 lb sweet potatoes, peeled
- 9 oz guavas, peeled and seeded (or substitute with ripe pears if guavas unavailable)
- 1.1 lb granulated sugar (for syrup)
- 7 fl oz water (for syrup)
- Additional granulated sugar for coating
Instructions
- Peel about 1.1 pounds of sweet potatoes and the desired quantity (let's say 9 ounces) of guavas.
- Mash or puree both until smooth.
- Prepare a syrup by boiling 1.1 pounds of sugar with 7 fluid ounces of water until it reaches a thick, high-point (soft-ball) stage.
- Stir in the sweet potato-guava paste and cook together, stirring constantly, until the paste thickens and pulls away from the sides of the pot.
- Scoop the mixture into small sweet potato-shaped pieces, then roll each in additional granulated sugar to coat.
- Allow to cool before serving.
Estimated Calories
110 per serving
Cooking Estimates
You need about 15 minutes to peel, seed, and mash the sweet potatoes and guavas. Cooking the syrup and mixing everything together takes about 30 minutes. Each serving is about 110 calories. The recipe makes 16 pieces.
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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