In a large pot or Dutch oven, add the sweet potatoes, piloncillo, cinnamon stick, star anise pod, clove, and water. Bring to a boil over high heat.
Reduce heat to low, cover, and simmer for 50 minutes.
Uncover and give the liquid a quick stir. The piloncillo should be completely melted by this point.
Leave uncovered and continue simmering on low for another 15-20 minutes to reduce the syrup.
Remove from heat and let the camotes sit for 10 minutes to cool down. The syrup will also thicken slightly.
Transfer a sweet potato to a bowl, pour some piloncillo syrup on top, and dig in!
Notes
Piloncillo: If you don't have piloncillo, you can use 1 cup of dark brown sugar instead.
Cinnamon: I recommend using Ceylon cinnamon sticks, also sometimes referred to as Mexican cinnamon. If you can't find it, you can use the more widely found Cassia cinnamon sticks instead.
Star anise: Even though it adds an amazing flavor to the syrup, star anise can be left out of the recipe if you can’t find it.