1) Boil the sugar and honey in 2 cups water, scraping the inside edges of the pan every time the sugar starts to crystallize there; scrape with a spatule (previously dipped in cold water to prevent the sugar from crystallizing on it), until this syrup reaches the hard ball point, which is reached when dropping a little syrup drop in cold water, will result in a hard ball 250–266 °F (or 121 to 130 °C) on the thermometer for candy).

2) Add the sweet potatoes and cook until it forms a thick paste and you can see the bottom of the pan. Take away from the burner, stir a bit then let the pot cool down completely, if possible overnight. The Camotes are rolled by hand and placed on a tray lined with wax paper, are laid to rest, until the next day when they are covered with the syrup seen on step 3, then are left to dry as-is, and when dried thoroughly your camotes are ready; in Mexico usually they are sold wrapped in wax paper.

3) Making the syrup: make the sugar boil in water up to take the thread point, follow the same instructions as for the point of hard ball, but correct temperature is reached earlier, when you put some syrup on a plate and lift with a spoon, and it forms a thick thread at 230–233 °F (or 112 °C on a candy thermometer). If you want the camotes to be pineapple taste, replace water by pineapple juice, and if you want to have orange or lemon flavor you can add 2 tablespoons grated lemon or orange.