Preheat the oven to 375 degrees F. Place the sweet potato in a roasting pan, cover with aluminum foil and roast
until soft in the center, 1 hour. Remove and discard the skins, and let the leftover juices from the potato cool in the pan. Pour the juices into a glass bowl.
Combine 1 cup water, 2 tablespoons of the sweet potato, the sugar, 1 tablespoon of the potato roasting liquid, the nutmeg
and cloves in a small saucepan
. Bring to a slow simmer
over low heat, stirring occasionally to keep it from sticking or burning, until the sugar and sweet potatoes
have completely dissolved into the syrup. Cool uncovered before pouring into a glass container. Keep refrigerated and use within 3 weeks.