Sweet Potato and Pumpkin Donuts
8 servings
60 minutes
Peruvian donuts made from sweet potato and pumpkin are a magical combination of tender dough and aromatic syrup. This traditional dessert, known as 'Picarones', originated during the colonial era when local ingredients were mixed with Spanish traditions. Its unique flavor—a soft sweetness of sweet potato and pumpkin complemented by warm notes of anise, cinnamon, and clove—makes it a beloved treat. Golden, crispy on the outside and airy on the inside, the donuts are dipped in a thick spiced syrup rich in cane sugar and citrus notes. They are enjoyed hot, savoring the contrast of textures and richness of flavor. They are perfect for cozy evenings and festive gatherings, filling the home with warmth and aromas of Peru.
1
Prepare all the ingredients.
2
Peel the sweet potato and pumpkin, and cut them into cubes.
- Sweet potato: 500 g
- Pumpkin: 500 g
3
Place the pumpkin and sweet potato in a pot, sprinkle with white sugar, and add water just enough to barely cover the vegetables.
- Sugar: 200 g
- Sweet potato: 500 g
- Pumpkin: 500 g
4
Cook on low heat until soft.
5
Drain the water from the prepared vegetables into a separate container, it will be needed later.
6
Blend the pumpkin and sweet potato, then strain the resulting puree through a sieve.
7
Place the puree in a large bowl, add dry yeast and anise.
- Dry yeast: 11 g
- Ground anise (star anise): 10 g
8
Gradually mix sifted flour into the puree. If the dough becomes too stiff, add broth from cooking vegetables. The result should be an elastic, strong dough.
- Wheat flour: 1 kg
- Sweet potato: 500 g
- Pumpkin: 500 g
9
Cover the dough with plastic wrap and leave it at room temperature for 2 hours.
10
Heat oil in a deep skillet.
- Deep frying oil: 1 l
11
Moisten your hands in salty water to prevent the dough from sticking, and tear off a ball from the dough. Make a hole in it with your finger and drop the donut into hot oil. The donut should float in the oil.
- Salt: to taste
12
When the dough is browned on one side, flip it and fry until it is the same golden color. Do the same with all the dough.
13
In a separate saucepan, mix brown sugar and orange juice, add cinnamon sticks, cloves, star anise, and lemon juice. Place on heat and simmer the syrup for 10-15 minutes.
- Cane sugar: 400 g
- Freshly squeezed orange juice: 125 ml
- Cinnamon sticks: 2 pieces
- Carnation: 3 pieces
- Anise (star anise): 1 piece
14
Serve sweet potato and pumpkin donuts with spiced syrup. Eat by dipping in the syrup.