Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

A great Peruvian desert that I love and miss. If you wet your hands in salted water frequently--it makes the dough more manageable:)

Ingredients Nutrition


  1. Fill water in a large pan with cinnamon, clove, and aniseed. Boil for 10 min, and strain reserving water.
  2. Cook sweet potatoes and squash in the reserved water until tender.
  3. Remove pan and force through a strainer.
  4. Reserve 2 cups of cooking liquid and allow to cool.
  5. In a small bowl, combine yeast, sugar and reserved cooking liquid.
  6. Set aside for 15 minutes.
  7. Place strained sweet potatoes and squash in a large bowl. add salt, yeast mixture and eggs; stir until combined.
  8. Fold in flour and continue stirring until soft and smooth and elastic dough is formed.
  9. Cover with a damp cloth and leave dough to rise for 1 hour.
  10. Heat oil in a large skillet until hot. Take a small quantity of dough and form a ring.
  11. Fry in hot oil until golden on both sides. Repeat until all is used.
  12. Drain on paper napkins.
  13. Syrup:.
  14. combine sugar, clove, cinnamon, orange peel, allspice and water in a medium saucepan.
  15. Bring to boil over low heat until mixture thickens to a syrup.
  16. It will take around 20-25 minutes.
Most Helpful

5 5

How very interesting. I've never had anything Peruvian before, and am glad this was what I started with. It seems like an awful lot of ingredients, but nothing stuck out as too over-riding. I did love the anise in this. I don't know how often I will make this, but I will make again. Went very well with out Mexican menu. Thnx for sharing your recipe, Miss Oregon. Made for PAC Spring 2010. You've been adopted!