1 hr 30 mins
Miss Oregon's Note:
A great Peruvian desert that I love and miss. If you wet your hands in salted water frequently--it makes the dough more manageable:)
My Private Note
Units: US | Metric
- 1 lb sweet potato, peeled
- 1 lb squash, peeled
- 1 lb flour
- 3 tablespoons fresh yeast
- 2 cinnamon sticks
- 4 cloves
- 2 tablespoons anise seed
- 3 tablespoons sugar
- 1 pinch salt
- 2 eggs, slightly beaten
- oil, necessary amount for frying
- 1Fill water in a large pan with cinnamon, clove, and aniseed. Boil for 10 min, and strain reserving water.
- 2Cook sweet potatoes and squash in the reserved water until tender.
- 3Remove pan and force through a strainer.
- 4Reserve 2 cups of cooking liquid and allow to cool.
- 5In a small bowl, combine yeast, sugar and reserved cooking liquid.
- 6Set aside for 15 minutes.
- 7Place strained sweet potatoes and squash in a large bowl. add salt, yeast mixture and eggs; stir until combined.
- 8Fold in flour and continue stirring until soft and smooth and elastic dough is formed.
- 9Cover with a damp cloth and leave dough to rise for 1 hour.
- 10Heat oil in a large skillet until hot. Take a small quantity of dough and form a ring.
- 11Fry in hot oil until golden on both sides. Repeat until all is used.
- 12Drain on paper napkins.
- 14combine sugar, clove, cinnamon, orange peel, allspice and water in a medium saucepan.
- 15Bring to boil over low heat until mixture thickens to a syrup.
- 16It will take around 20-25 minutes.
Nutritional Facts for Picarones
Serving Size: 1 (330 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 707.6
- Calories from Fat 19
- Total Fat 2.2 g
- Saturated Fat 0.5 g
- Cholesterol 52.8 mg
- Sodium 94.4 mg
- Total Carbohydrate 165.8 g
- Dietary Fiber 4.1 g
- Sugars 111.4 g
- Protein 9.3 g
The following items or measurements are not included: