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Squash and Sweet Potato Doughnuts  (Not yet rated)

These doughnuts (known as picarones) are a popular snack in Peru and Ecuador. Serve hot with honey or maple syrup

Cal: 208 Fat: 1g Carbs: 45g Protein: 5g Fiber: 3g
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Original recipe serves 6
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 6)

  • 2 medium sweet potatoes ; peeled, and cut into chunks
  • 1/2 teaspoon anise seed
  • 1/4 ounce yeast ; active dry
  • 1 teaspoon salt
  • black pepper ; to taste
  • 2 cups all-purpose flour
  • 1/2 pound butternut squash ; or pumpkin, peeled and cut into chunks
  • 1/4 cup water ; warm
  • vegetable oil ; for frying
  • In My Kitchen

  • Directions

    Add squash and sweet potato to a large skillet. Add enough water to just soften (not too much, or you get mush). Bring to a boil and simmer until tender, stirring frequently to prevent sticking. Drain off excess liquid and mash to form a puree. Add anise seed, salt and pepper. Transfer mixture to a large bowl, and stir in the flour. In a small bowl, add the yeast to the 1/4 cup of warm water. Set aside for 5 to 10 minutes until the yeast bubbles. Add to the potato mixture to make a firm dough, addding more water or flour as needed. Cover and let stand for 2 hours in a warm sport until the dough has doubled in size. Heat oil until hot. Ensure that the oil is hot enough by tearing off a small ball of dough, and pressing it into a ring. Drop the ring into the oil, being careful to avoid splattering. Fry until golden brown on each side, turning once during cooking. Drain on a paper towel. Adjust seasonings as needed, and then form the rest of the dough into rings and fry in batches until golden. Serve hot. Drizzle syrup or honey over doughnuts, if desired.

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