Picarones

Add the Sweet Potatoes (3 cups) , Pumpkins (4 cups) , Aniseeds (1/2 Tbsp) , Cinnamon Sticks (2) , and Whole Cloves (1 tsp) into the big pot, and cover with water. Cook over medium high heat until soft. Drain and reserve the cooking water. Take out the cinnamon stick 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 (1 Tbsp) and Active Dry Yeast (1 Tbsp) . Stirring until dissolved, let it set at room temperature for about 10 minutes.

Mash pumpkin and sweet potatoes in a large mixing bowl. Add the yeast liquid, and mix to well combined. Add 1 cup of All-Purpose Flour (3 cups) at one time. Mix with your hand and keep adding cooking water as needed to make sure 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.

While the dough is resting, add Cane Sugar (2 1/4 cups) m Whole Cloves (8) , Cinnamon Sticks (3) , Star Anise (2) , Orange (1) , and Water (2 cups) into a saucepan. Bring to a boil over high heat, and reduce to medium heat. Let it simmer and reduce to a syrup consistency. Drain and keep aside.

When the dough is ready, heat a good amount of Canola Oil (3 cups) to 350 degrees F (180 degrees C) in a heavy bottom pot to fry the picarones.