Sweet Potato and Squash Picarones

In a large pot, add water along with the cinnamon sticks, cloves, and anise seeds. Bring to a boil and let it simmer for 10 minutes over high heat. Remove from heat and strain the liquid.

Using the same water, cook the peeled and medium-cubed sweet potato and squash until tender. Remove from the pot and strain, reserving 2 cups of the cooking water.

In a bowl, combine the yeast with the reserved warm cooking water (it should be lukewarm). Add the sugar, whisk, and let it rest for 15 minutes.

Mash the cooked sweet potato and squash into a smooth purée.

Add the pinch of salt, the yeast mixture, and the eggs, mixing until all ingredients are well incorporated.

Gradually add the flour, kneading until you achieve a soft, elastic dough that doesn’t stick to your fingers.

Cover the dough with a damp cloth and let it rest for 1 hour or until it doubles in size.

Heat plenty of oil in a large skillet.

With hands moistened in salted water, take portions of the dough and drop them into the skillet, shaping them into small rings.

Fry until golden on one side, then flip to cook the other side. Remove and place on paper towels to absorb excess oil.

Cut the chancaca into pieces and place it in a pot with the brown sugar, cloves, cinnamon sticks, orange peel, and water.

Cook over medium heat until it boils and thickens into a syrup. Strain and set aside.