Camotes enmielados

Peel the sweet potatoes and cut them into large, uniform chunks, about 4-5 cm thick. Set aside.

In a large pot or Dutch oven, combine the piloncillo, water, Mexican cinnamon stick, orange peel, and star anise.

Heat the pot over medium heat, stirring occasionally, until the piloncillo has completely dissolved and the mixture begins to simmer, forming a light syrup.