Peel the sweet potato and cut it into large, even chunks, approximately 5 cm in size.
2
In a large pot, combine the water, piloncillo, Mexican cinnamon stick, anise seed, and salt. Bring the mixture to a medium heat, stirring occasionally until the piloncillo has completely dissolved and a syrup begins to form.
3
Add the sweet potato chunks and orange zest to the pot with the piloncillo syrup. Ensure the sweet potato is mostly submerged in the liquid.
