In two separate saucepans, boil the pumpkin and sweet potato separately until fork tender.
Drain and mash.
In the bowl of an electric mixer, combine 4 cups of the flour, salt, anise seed and mashed pumpkin and sweet potato.
With the dough hook attachment, mix for a minute. Until ingredients are well combined.
In a shallow bowl, sprinkle yeast on top of water. Leave for 5-10 minutes until yeast is bubbly.
Add yeast mixture to the electric mixer.
Knead for 5 minutes until dough is smooth and elastic, adding extra flour as needed. This dough is a little on the dense side.
Form dough into a smooth ball and place in a lightly greased bowl. Cover with plastic wrap and a kitchen towel.
Leave in a warm place to rise until doubled in size, approximately 1 ½ hours.
Meanwhile, let’s make the syrup.
In a saucepan, place piloncillo, water, orange rind, lemon rind and anise seed.
Cook on medium low heat until all of the piloncillo has melted.
Cook for another 5 minutes until the syrup is bubbly.
Remove orange rind and lemon rind.
Leave to cool. SEE NOTES BELOW
Now back to the picarones.
Heat a large pot with enough oil for deep frying.
With floured hands, take a few pieces of dough at a time, about the size of a walnut each. Shape into skinny rings.
Place the rings in the hot oil and fry until golden brown on both sides.
Remove to a paper towel to absorb excess oil.
Repeat until all the dough has been used.
Serve with anise syrup.