Prep 15 mins
Cook 55 mins
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.
- 2 medium yams, peeled, cubed
- 1⁄2 lb butternut squash, peeled, cubed
- 1⁄2 teaspoon anise seed
- 1 teaspoon salt
- 1⁄8 teaspoon black pepper
- 2 cups all-purpose flour
- 1⁄4 ounce active dry yeast
- 1⁄4 cup water, warm
- 1⁄4 cup vegetable oil
- In 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.
- Drain off excess liquid & mash to form a puree.
- Add anise seed, salt & pepper, mixing well.
- Transfer yam mixture to large bowl, & stir in flour.
- In small bowl, add yeast to 1/4 cup warm water, then set aside for 5-10 minutes until yeast bubbles.
- Stir activated yeast into yam mixture to make a firm dough, adding more water or flour as needed.
- Cover & let stand 2 hours in a warm spot until dough has doubled in size.
- In 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.].
- Form dough into nice-size rings & fry in batches until golden.
- Serve hot, drizzled with maple syrup or honey, if desired.