Yacon syrup is a sweetening agent extracted from the tuberous roots of the yacón plant (Smallanthus sonchifolius) indigenous to the Andes mountains. It was used by the Incas. In Peru, people eat yacón because of its nutritional properties—few calories and low sugar levels. Yacon syrup is extracted from the roots of the Yacon plant. The Yacon plant, also called Smallanthus sonchifolius, grows natively in the Andes mountains. This plant has been eaten and used for medicinal purposes for hundreds of years in South America.