Picarones

Add the sweet potato, pumpkin, aniseeds, cinnamon sticks, and whole clove into a large pot. Cover with water and cook over medium-high heat until soft. Drain and reserve the cooking water. Remove the cinnamon sticks and cloves from the pumpkin. Let it cool down.

Once the water cools down to lukewarm, take 1 cup of the water and add granulated sugar and active dry yeast. Stir until dissolved and let it set at room temperature for about 10 minutes.

Mash the pumpkin and sweet potatoes in a large mixing bowl. Add the yeast liquid and mix until well combined. Add the all-purpose flour one cup at a time. Mix with your hand and keep adding cooking water as needed to ensure the dough is soft, silky, and no longer sticky. Cover with plastic wrap and let it rest in a warm place for about 30 minutes.

Knock the dough down and mix a little bit more. Cover it again and let it rest for at least 30 minutes more, or until it doubles in volume.

While the dough is resting, add cane sugar, whole cloves, cinnamon sticks, star anise, orange slices, and water into a saucepan. Bring to a boil over high heat, then reduce to medium heat. Let it simmer and reduce to a syrup consistency. Drain and set aside.

When the dough is ready, heat canola oil to 350 degrees F (180 degrees C) in a heavy-bottom pot for frying.

Have a bowl of cold water on the side. Wet one hand, take a handful of the dough, use your thumb to make it into a ring shape, and quickly toss the dough into the oil. Using a wooden stick or spoon handle, place it into the hole and swirl around to keep the shape. Fry the picarones until golden brown on both sides. Fry a small batch at a time. Remove from the oil and place on a kitchen towel-lined tray.

Serve the picarones warm with the chancaca syrup.