Picarones

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

• Ready In: 1 hr 30 mins
• Serves: 8-10

Ingredients

• 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

• Syrup

• 2  cups dark brown sugar
• 2  cups white sugar
• 4  cloves
• 2  cinnamon sticks
• 2  allspice
• 1  orange peel, cut into thick large strips
• 4  cups water

Directions

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.