Picarones with Chancaca Syrup

Place the cubed pumpkin and sweet potato in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until very tender, about 15-20 minutes. Drain well and mash until smooth. Let cool slightly.

In a small bowl, dissolve the yeast and sugar in 1/2 cup warm water. Let stand for 5-10 minutes until foamy.

In a large bowl, combine the mashed pumpkin and sweet potato with the activated yeast mixture. Add flour, ground anise, ground cloves, and salt. Mix well until a soft dough forms. Cover with a clean cloth and let rise in a warm place for 1 hour, until doubled in size.

While the dough rises, combine the grated chancaca, water, orange peel, and cinnamon stick in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the chancaca dissolves. Continue simmering until the syrup thickens slightly, about 10 minutes. Remove from heat, discard the cinnamon stick and orange peel, and set aside.

In a deep heavy pot or deep fryer, heat the vegetable oil to 350°F (180°C) using a thermometer for accuracy.

With slightly oiled hands, take a small handful of dough and shape it into a ring about 3 inches in diameter, similar to a doughnut. Carefully place it into the hot oil. Fry in batches, without crowding, until golden brown and puffed, about 2-3 minutes per side. Use a slotted spoon to transfer to a paper towel-lined plate.

Arrange the hot picarones on a serving plate and generously drizzle with the chancaca syrup. Serve immediately.