Sweet potatoes in syrup

small sweet potatoes
sugar as required
water, as required

Wash and peel the sweet potatoes.
Cover them with water and set aside for 1 hour.

If they are not small enough, you can cut them into pieces.
Drain the water and weigh the sweet potatoes.

Every 1 kg of them, will require 600g of sugar, 3 cloves and 1 liter of water.
Place water, sugar and cloves in a large saucepan.
Bring to the boil.

Add the sweet potatoes and keep boiling over a very low heat so that they get well cooked and syrup does not evaporate.

Recognizing when they are ready:
The sweet potatoes will be ready when they are tender, and acquire a translucent yellow colour.

The syrup is neither too light nor too thick. It gets thicker when it cools completely.
If you want to know more about syrup stages, click HOW TO RECOGNIZE THE DIFFERENT STAGES OF SYRUP in our ARTICLES, where this is explained in detail.
Bottling them:
If you want to store them, set aside and let stand to cool completely.
Bottle them in clean hermetic glass jars.

Close them tight and place them inside a large saucepan, completely covered with water.
Boil for 8 minutes and remove from heat. Allow to cool.