Check off each step as you cook.

1. 01Cook and mash the vegetables.Put sweet potato, squash, and anise in a pan and add water to cover. Simmer for 15–20 minutes until very soft. Reserve some cooking water, then drain thoroughly and mash the vegetables with the anise until smooth. Let the mash and reserved water cool for about 20 minutes until lukewarm, no warmer than 100°F / 38°C.
2. 02Mix the sticky dough.Stir flour, yeast, sugar, and salt together in a large bowl. Beat in the warm mash and measured reserved water with a sturdy spoon for 3–4 minutes. The dough should be very soft, stretchy, and sticky, but thick enough to lift in a clump. Add extra reserved water only a small splash at a time if it is stiff. Cover and leave in a warm spot for about 2 hours, until at least doubled and visibly airy.
3. 03Make the syrup while the dough rises.Combine chancaca, syrup water, orange peel, cinnamon, and cloves in a small saucepan. Stir over medium heat until the sugar dissolves, then simmer gently for 15–20 minutes until lightly syrupy. Strain out the spices and peel. The syrup thickens as it cools; loosen with a little hot water if needed.
4. 04Heat the oil and shape gently.Pour oil to a depth of about 2 inches / 5 cm in a deep heavy pan, keeping the pan less than half full. Heat to 350°F / 175°C. With lightly oiled hands, lift a small portion of dough, roughly the size of a golf ball, and stretch a hole in its center. Carefully lower the ring close to the oil surface without dropping it. Keep hands and utensils free of dripping water.
5. 05Fry small batches.Fry a few rings at a time for 2–3 minutes per side until golden and cooked through. Use a long wooden skewer or tongs to turn them and gently open any closing holes. Keep the oil near 350°F / 175°C between batches. Lift onto a rack set over a tray.
6. 06Serve warm with syrup.Let the picarones cool briefly so they are comfortable to eat, then drizzle with the spiced syrup. Serve while their edges are still crisp.

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