Dish

Pan de camote

Pan de camote is made with flour, sweet potato, sugar, yeast, and butter. The sweet potato gives the bread a unique flavor and texture. The dough is mixed and then left to rise before being shaped into small buns and baked until golden brown. This bread is best enjoyed fresh out of the oven, but can also be toasted or reheated in the oven.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Sweet Bread

Origins and history

Pan de camote is a traditional Filipino bread that originated in the Visayas region of the Philippines. It is often served during special occasions such as weddings and fiestas.

Dietary considerations

Contains gluten and dairy. Can be made suitable for vegans by using a dairy-free butter substitute.

Variations

Variations of pan de camote include adding raisins or nuts to the dough, or topping the buns with a glaze or powdered sugar.

Presentation and garnishing

Pan de camote can be presented on a platter or in a basket lined with a cloth napkin. It can be garnished with powdered sugar or a drizzle of glaze.

Tips & Tricks

To keep pan de camote fresh, store it in an airtight container at room temperature for up to 2 days. To reheat, wrap the buns in foil and warm in a 350°F oven for 10-15 minutes.