Peel yuccas and cook in water together with squash, salt and aniseed.
Transfer to a bowl or a work surface and mash with potato masher until a smooth dough is obtained.
Sprinkle flour while kneading to prevent dough from sticking to hands.
Take small portions of dough and form 2 inch-balls (5 cm) approximately.
Flatten them slightly, placing in the center 1 teaspoon of camotillo or manjarblanco.
Cover with another portion of dough. Seal borders well by pressing with fingers. Try shaping pastries like a star.
Fry in hot over until golden. Drain in absorbent paper.
Serve hot. Sprinkle confectioners sugar and cinnamon on top.