Ingredients (For 4 covers)

1 kg of sweet potatoes
2 glasses of water
1/2 kg of Andalusian sugar cane molasses
2 tablespoons of sugar
1 bay leaf
1 clavo
Saffron, cinnamon and aniseed to suit your taste

Method

Peel and chop the sweet potatoes. In a pot with two glasses of water, cook the sweet potatoes along with all the ingredients (it is recommended to make a cloth stump with the spices, so that there are no leftovers when it is time to eat). It will be ready when the Andalusian Sugar Cane Molasses turns into syrup and can be served cold or lukewarm.