1. Boil the sweet potato, pumpkin, cinnamon stick, anise and cloves. Remove the pumpkin and sweet potato and puree in a blender with a small amount of the liquid. Reserve the rest of the liquid for the yeast and dough. 
2. Use 1/2 cup  (60 grams) of the reserved liquid  from boiling the pumpkin and add the instant yeast and sugar. Let sit for 15 minutes  in a warm place until it grows. Use a container that is very big, this will grow a lot. 
3. Mix the liquid/yeast with puree and flour and 1 cup (250 grams) of reserved liquid from boiling. Add half of the water at a time, if the dough comes together  and you don’t see any more dry flour, you don’t have to uset he rest of the water. Mix well, with your hands or in a mixer. You need to get the dough light and airy. Mix for about 5 to 10 minutes. 

4. Place in a bowl, cover with towel and let sit for 2  hours until it rises. Make sure bowl is big enough to support the growth of the dough. 
4. Heat oil to 330F (165C). With moist or oiled hands, take a bit of the dough and form a ring; drop in the oil and using a wooden chop stick rotate from the center. Flip once it turns light brown. Remove from oil and let sit on a plate lined with a paper towel. 

*If the dough is too sticky, add more oil or flour to your hands. If they dough is still too sticky, add a spoonful of flour and mix until you get a dough that is strong enough for you to form into a ring. This dough is meant to be sticky.