Picarones

Method

Boil the squash and sweet potato until tender, then drain thoroughly and mash until smooth. Cool completely, then mix in the flour, baking powder, cinnamon, aniseed, salt and beaten eggs until a thick batter forms. Heat the oil to 170 degrees Celsius. Using two spoons, shape walnut-sized portions of batter and carefully drop into the hot oil, frying until golden brown on all sides, about 3-4 minutes total. Meanwhile, prepare the chancaca sauce by combining sugar, water, cinnamon stick and cloves in a saucepan, simmering for 15 minutes until syrupy. Remove the picarones with a slotted spoon and drain on kitchen paper. Serve the warm picarones drizzled generously with the hot chancaca sauce.