Picarones or Squash and Yam Doughnuts

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. 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. 2

   Drain off excess liquid & mash to form a puree.

3. 3

   Add anise seed, salt & pepper, mixing well.

4. 4

   Transfer yam mixture to large bowl, & stir in flour.

5. 5

   In small bowl, add yeast to 1/4 cup warm water, then set aside for 5-10 minutes until yeast bubbles.

6. 6

   Stir activated yeast into yam mixture to make a firm dough, adding more water or flour as needed.

7. 7

   Cover & let stand 2 hours in a warm spot until dough has doubled in size.

8. 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. 9

   Form dough into nice-size rings & fry in batches until golden.

10. 10

    Serve hot, drizzled with maple syrup or honey, if desired.