Camotes al Horno (Baked Yams) Recipe -
Camotes al Horno (Baked Yams) Recipe
  • READY IN 20 mins

Camotes al Horno (Baked Yams)

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Place yams in a large pot of lightly salted, boiling water and cook for about 10 minutes, or until tender. Drain.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 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!

Most Helpful Critical Review
Feb 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.


24 Ratings

Jan 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.

Nov 15, 2003

Well, I did this wrong. Use small yams, and bake them whole. Else they get tough. Try some cinnamon.

Apr 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:)

May 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.

Nov 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!

Feb 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.


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  • Calories
  • 546 kcal
  • 27%
  • Carbohydrates
  • 105.8 g
  • 34%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 14.4 g
  • 57%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 114 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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