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1
Combine the sweet potato, squash, 2 cinnamon sticks, 1/2 teaspoon anise seeds and 2 cups water in a saucepan.
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2
Bring to a boil over medium-high heat, then reduce the heat to medium low, cover and cook until the vegetables are tender, about 15 minutes.
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3
Remove the vegetables with a slotted spoon, transfer to a bowl and mash with a fork.
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4
Discard the cinnamon sticks; let the liquid cool until just warm.
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5
Transfer 1/4 cup of the warm cooking liquid to a small bowl and sprinkle the yeast on top.
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6
Set aside until foamy, about 8 minutes.
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7
Stir the salt, yeast mixture and another 1/2 cup cooking liquid into the potato mixture.
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8
Add the flour and knead by hand until combined (the dough will be sticky).
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9
Cover with plastic wrap; set aside in a warm place until doubled in size, 1 hour, 30 minutes to 2 hours.
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10
Meanwhile, make the syrup: Bring the sugar, molasses, the remaining cinnamon stick and 1/2 teaspoon anise seeds, the orange zest, lemon juice and 1/2 cup water to a boil in a saucepan over medium-high heat.
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11
Reduce the heat to medium low and simmer until syrupy, 15 to 20 minutes.
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12
Discard the cinnamon stick and orange zest.
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13
Let the syrup cool slightly.
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14
Heat 2 inches of vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 360 degrees F. Fry heaping tablespoonfuls of the dough, turning once or twice, until golden brown, 3 to 4 minutes; drain on paper towels.
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15
Drizzle with the syrup.
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16
Photograph by Anna Williams
