Picarones

Ingredients

• 1 lb sweet potato, peeled
• 1 lb squash, peeled
• 1 lb flour
• 3 tablespoons fresh yeast
• 2 cinnamon sticks
• 4 cloves
• 2 tablespoons anise seed
• 3 tablespoons sugar
• 1 pinch salt
• 2 eggs, slightly beaten
• oil, necessary amount for frying

Syrup

• 2 cups dark brown sugar
• 2 cups white sugar
• 4 cloves
• 2 cinnamon sticks
• 2 allspice
• 1 orange peel, cut into thick large strips
• 4 cups water

Directions

1. 1

   Fill water in a large pan with cinnamon, clove, and aniseed. Boil for 10min, and strain reserving water.

2. 2

   cook sweet potatoes and squash in the reserved water until tender.

3. 3

   Remove pan and force through a strainer.

4. 4

   Reserve 2 cups of cooking liquid and allow to cool.

5. 5

   In a small bowl, combine yeast, sugar and reserved cooking liquid.

6. 6

   set aside for 15 minutes.

7. 7

   Place strained sweet potatoes and squash in a large bowl. add salt, yeast mixture and eggs, stir until combined.

8. 8

   Fold in flour and continue stirring until soft and smooth and elastic dough is formed.

9. 9

   Cover with a damp cloth and leave dough to rise for 1 hour.

10. 10

    Heat oil in a larege skillet until hot. Take a small quantity of dough and form a ring.

11. 11

    Fry in hot oil until golden on both sides. Repeat until all is used.

12. 12

    Drain on paper napkins.

13. 13

    Syrup:.

14. 14

    combine sugar, clove, cinnamon, orange peel, allspice and water in a medium saucepan.

15. 15

    Bring to boil over low heat until mixture thickens to a syrup.

16. 16

    It will take around 20-25 minutes.