1 hr 10 mins
Sydney Mike's Note:
The original of this recipe calls for sweet potatoes & is a popular snack in Peru & Equador, & is usually served up drizzled with maple syrup or honey. Preparation time does not include the 2 hours needed for dough to rise.
My Private Note
Units: US | Metric
- 1In large skillet, add squash & yams with enough water to soften (too much & you have mush!), then bring to boil & simmer until tender, stirring frequently to prevent sticking, about 13 minutes.
- 2Drain off excess liquid & mash to form a puree.
- 3Add anise seed, salt & pepper, mixing well.
- 4Transfer yam mixture to large bowl, & stir in flour.
- 5In small bowl, add yeast to 1/4 cup warm water, then set aside for 5-10 minutes until yeast bubbles.
- 6Stir activated yeast into yam mixture to make a firm dough, adding more water or flour as needed.
- 7Cover & let stand 2 hours in a warm spot until dough has doubled in size.
- 8In a skillet heat oil until hot. [Ensure oil IS hot enough by tearing off a small ball of dough & pressing it into a ring. Drop ring into oil, being careful to avoid splattering, & fry until golden brown on each side, turning once during cooking. Drain on paper towl.].
- 9Form dough into nice-size rings & fry in batches until golden.
- 10Serve hot, drizzled with maple syrup or honey, if desired.
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Nutritional Facts for Picarones or Squash and Yam Doughnuts
Serving Size: 1 (191 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 358.3
- Calories from Fat 87
- Total Fat 9.7 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 398.0 mg
- Total Carbohydrate 61.8 g
- Dietary Fiber 5.7 g
- Sugars 1.3 g
- Protein 6.5 g