Wash the sweet potatoes thoroughly 3 or 4 times, slice them into rounds, and rinse once more.

Crush the jaggery into small pieces.

Heat a pot. Add the sweet potatoes and jaggery, and mix well.

Add 1 cup of water, stir, cover, and cook on low heat. Stir occasionally. When the sweet potatoes are soft and the jaggery syrup coats the pieces well, turn off the heat.

Serve these sweet candied sweet potatoes warm or cold, as you prefer. I didn't add any garnish because they taste delicious as is.