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Foraging with Alexis Nikole Nelson.
By Gonzalo Guzmán - Friend of Milk Street
“We chose the camote because it is a simple and delicious recipe that is traditionally made around the holiday season. It's a warm dish that is perfect for the colder winter months.” – Gonzalo Guzmán
medium sweet potatoes, cleaned and cut into 2-inch thick rounds
medium (8-ounce) cone piloncillo or ¾ cup brown sugar
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