The syrup came out well and tasted good. The picarrones themselves were quite a different story. The dough remained a sticky unformable mass no matter how much flour I added. When I went to fry them they burned quickly on the outside while barely cooking on the inside. I reduced the size of the globs I put in the pan to fry as much as possible. The end result had little flavor, basically tasting like fried, flavorless, sponges. The syrup makes them palatable to some extent. Not sure if I will keep them or just write it off as a loss. The only part of the recipe that I may have done wrong could have been the "force through a strainer" step. I am not sure what I am supposed to be forcing through the strainer and the recipe does not specify so I assumed it meant to shove the mushy sweet potato and squash through so it would be pulverized which I did. That enigmatic line may have meant to say "strain the water out of the sweet potato and squash". If it had I would have done that, but it didn't. Anyway, I thought it was a pretty bad recipe. Maybe I missed something.
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! http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0