Picarones

Ingredients

Active dry yeast

1 packet (2 1/4 teaspoons)

Granulated sugar

2 tablespoons

Warm water

1/2 cup

Mashed sweet potato

1 cup

Mashed butternut squash

1 cup

All-purpose flour

1 1/2 cups

Salt

1/2 teaspoon

Anise seeds

1 teaspoon

Vegetable oil

for frying

Brown sugar

1 cup

Cinnamon stick

1

Cloves

4-5

Orange peel

from 1 orange

Water (for syrup)

1 cup

Instructions

1. In a small bowl, combine the active dry yeast, granulated sugar, and warm water. Stir gently and let it sit for about 10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the mashed sweet potato, mashed butternut squash, all-purpose flour, salt, and anise seeds. Once mixed, add the yeast mixture to the bowl and stir until a sticky dough forms.
3. Cover the dough with a clean kitchen towel and let it rise in a warm place for about 2 hours, or until it has doubled in size.
4. While the dough is rising, prepare the spiced syrup. In a saucepan, combine the brown sugar, orange peel, cinnamon stick, cloves, and 1 cup of water. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
5. After simmering, strain the syrup to remove the solids and set it aside.
6. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
7. Wet your hands to prevent sticking, take a piece of the dough, and form it into a ring shape. Carefully drop it into the hot oil, frying the picarones for about 2-3 minutes on each side, or until they are golden brown.
8. Once fried, drain the picarones on paper towels to remove excess oil. Serve them warm, drizzled with the spiced syrup.