Cut the pumpkin into pieces. This is always my dad's job because it's very tough—ask for help if the skin is hard. Place the pumpkin pieces in a very large, tall pot with a lid. Wash the sweet potatoes well; you can leave the skin on or peel them. Slice them into thick rounds so they don't fall apart while cooking.

Break the piloncillo into small pieces to help it dissolve more easily. Place half of the piloncillo in the middle layer of the pot, then keep filling the pot to the top. Add the cinnamon sticks.

Make a spice bundle by wrapping the star anise, cloves, and allspice in a piece of cloth and tying it with string. Wash the guavas, remove the stems, and cut them into wedges.

Place the spice bundle in the center of the pot. Add the guava wedges, then the rest of the piloncillo on top.

Pour in 1 cup (240 ml) of water. Cover the pot. To keep the lid in place while it steams, you can put something heavy on top if needed. You'll notice the piloncillo melting and turning into syrup as it cooks.

Cook for about 40 minutes, gently stirring occasionally so the piloncillo melts and the pumpkin pieces on top move to the bottom or touch the syrup. Check for doneness and cook until the pumpkin and sweet potatoes are as soft as you like. Enjoy the wonderful aroma in your home with this classic dish. Serve warm or cold, and you can add a splash of milk if you like.