baking · vegan · vegetarian · dairy-free
Picarones (sweet potato doughnuts)
Lima's ring-shaped doughnuts of squash and sweet potato, fried crisp and soaked in spiced chancaca syrup.
- Time
- 180min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Deep pot for frying.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Boil sweet potato and squash with the spices until soft; mash smooth and keep 120 ml cooking water.
-
2
Mix yeast and sugar with the warm water, then with the purée and flour into a sticky batter; beat 5 minutes and rise 1.5–2 hours.
-
3
Simmer syrup ingredients until syrupy, 15 minutes; strain.
-
4
With wet hands, pull off pieces, poke a hole and drop rings into 180°C (350°F) oil; fry until golden.
-
5
Drizzle generously with warm syrup.
