Picarones

DIRECTIONS

• Fill water in a large pan with cinnamon, clove, and aniseed. Boil for 10 min, and strain reserving water.
• Cook sweet potatoes and squash in the reserved water until tender.
• Remove pan and force through a strainer.
• Reserve 2 cups of cooking liquid and allow to cool.
• In a small bowl, combine yeast, sugar and reserved cooking liquid.
• Set aside for 15 minutes.
• Place strained sweet potatoes and squash in a large bowl. add salt, yeast mixture and eggs; stir until combined.
• Fold in flour and continue stirring until soft and smooth and elastic dough is formed.
• Cover with a damp cloth and leave dough to rise for 1 hour.
• Heat oil in a large skillet until hot. Take a small quantity of dough and form a ring.
• Fry in hot oil until golden on both sides. Repeat until all is used.
• Drain on paper napkins.
• Syrup:
• combine sugar, clove, cinnamon, orange peel, allspice and water in a medium saucepan.
• Bring to boil over low heat until mixture thickens to a syrup.
• It will take around 20-25 minutes.