Picarones or Squash and Yam Doughnuts

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.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 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

Directions

1. 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.
2. Drain off excess liquid & mash to form a puree.
3. Add anise seed, salt & pepper, mixing well.
4. Transfer yam mixture to large bowl, & stir in flour.
5. In small bowl, add yeast to 1/4 cup warm water, then set aside for 5-10 minutes until yeast bubbles.
6. Stir activated yeast into yam mixture to make a firm dough, adding more water or flour as needed.
7. Cover & let stand 2 hours in a warm spot until dough has doubled in size.
8. 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.].
9. Form dough into nice-size rings & fry in batches until golden.
10. Serve hot, drizzled with maple syrup or honey, if desired.