Chile-glazed sweet potatoes with cinnamon and orange (Camote adobado) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 226) by Rick Bayless

  • buttermilk
  • cilantro
  • ground cinnamon
  • heavy cream
  • garlic
  • honey
  • oranges
  • dried oregano
  • potatoes
  • ground cloves
  • dried ancho chiles
  • EYB Comments

    Can substitute crème fraîche, sour cream, or yogurt for buttermilk; and crème fraîche or sour cream for the book's "Thick cream" specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute crème fraîche, sour cream, or yogurt for buttermilk; and crème fraîche or sour cream for the book's "Thick cream" specified in this recipe.

  • evergreengirl on December 11, 2013

    Simply wonderful! Skipped the honey (didn't need it - it was sweet already, plus was on a sweet potato), and cooked potatoes in microwave while cooking down sauce, then combined and broiled. Had depth and complexity, without being too loud. A household favorite.

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