Rating: 4.41 stars
29 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

A traditional dish from Puebla, Mexico, Camotes al Horno has the sweet simplicity of baked yams with butter, honey and sugar. Serve as a sweet treat on their own, or try them in combination with savory meat dishes for an interesting mix of flavors.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F (120 degrees C).

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  • Place yams in a large pot of lightly salted, boiling water and cook for about 10 minutes, or until tender. Drain.

  • Arrange the yams in a lightly greased 9x13 inch baking dish. Cut a slit down the middle of each one and dab 1 tablespoon of butter in each.

  • Bake in the preheated oven for 5 to 10 minutes, or until golden. Spoon 1 teaspoon honey into each yam, sprinkle each with sugar and serve.

Nutrition Facts

546 calories; protein 5.5g; carbohydrates 105.8g; fat 12.1g; cholesterol 30.5mg; sodium 113.6mg. Full Nutrition
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Reviews (19)

Most helpful critical review

Rating: 3 stars
02/02/2006
I followed the directions used a small yam and still came up with yams that were rock hard. Make sure that the tubers are soft when removed from the water. Read More
(24)
29 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/09/2004
The honey went so well with the yam! I had one huge yam so I just slliced it up first and put the butter and honey over the yam in the dish...worked out great! Hard to leave alone! Read More
(58)
Rating: 5 stars
01/14/2004
My family liked this simple recipe. I even simplified it more by cutting the potatoes into scalloped slices after they were boiled and just drizzling the ingredients over them. I then baked them in the oven until hot. They were very moist. Read More
(50)
Rating: 3 stars
02/01/2006
I followed the directions used a small yam and still came up with yams that were rock hard. Make sure that the tubers are soft when removed from the water. Read More
(24)
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Rating: 4 stars
11/15/2003
Well I did this wrong. Use small yams and bake them whole. Else they get tough. Try some cinnamon. Read More
(11)
Rating: 4 stars
11/29/2006
i like this recipe because it's a new way for me to make yams while keeping them semi-healthy & recognizable (not a mashed casserole with excessive trimmings). i made a half recipe boiled my tubers until they had a little give to them then took the hint from the 1/14/04 reviewer & cut my yams into scallops before baking them. that worked well for presentation purposes as this was a side dish for our thanksgiving dinner. next time we'll try them whole. thanks alenita! Read More
(10)
Rating: 5 stars
04/01/2006
I didn't care for these much when I first had them. Then I forgot a couple of cut up yams in the oven (worst thing I could do) but after about half an hour when I realized my mistake I tasted absolutely delicious yams. Never tasted as good. These need to be baked longer. Fabulous. Thanks. Even my 6 month old loved the creamy insides:) Read More
(9)
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Rating: 2 stars
05/06/2008
I have got to learn to read all the reviews before making a dish! My yam was too large so I cut it into 1 1/2" to 2" slices. I had to boil them for over 20 minutes before they were tender. I baked them as directed but found them way underdone. Then I read the reviews. So I baked them more... and then some more. Finally I just ended up mashing and covering them with honey sugar cinnamon and whipped cream. I guess I just don't like the natural flavor of yams. Read More
(8)
Rating: 5 stars
02/23/2009
My hubby who doesn't eat yams or sweet potatoes loved this. My kids well not so much. I went pretty easy on the toppings so maybe next time I will put a bit more. I baked my yams in a 350 oven for over an hour and they were still firm in the thicker spots. We shared one that was done I left the others in the oven until soft and now I have lunch for the next few days. Easy to transport nutritious and easy to reheat even tastes good cold. Read More
(7)
Rating: 5 stars
02/25/2007
We have these often and they are always delicious. They are a great accompaniment. Much better and healthier than the marshmallow version! Read More
(6)