900 gr a 1100 gr de camotes lavados, cepillados y sin tierra (Camote morado, camote amarillo, camote blanco, camote rojo)
1 raja de canela
1 lt. de agua
1 cda. de bicarbonato
1 clavo de olor
1 cono de piloncillo
Lavar y cortar de forma uniforme los camotes (trozos grandes o medianos, pero uniformes, para unificar la cocción)
En una cacerola se pone el agua junto con el piloncillo trozado, el clavo y la canela, se deja hervir por 5 min a fuego alto.
Una vez que hierve, agregue el bicarbonato, y después el camote, se deja cocer aproximadamente entre 30 a 45 min dependiendo de la cantidad y el grosor, el jarabe de piloncillo habrá evaporado al menos a la mitad y se hará más espeso y brilloso.
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