Dessert

Picarones

Airy sweet-potato and squash yeast rings fried until crisp and served with warm spiced chancaca syrup.

What you’ll need

• flour: 500 g
• sweet potato: 400 g
• squash: 400 g
• active dry yeast: 7 g
• water: 450 ml
• chancaca: 350 g
• vegetable oil: 1000 ml
• fine salt: 5 g
• anise seeds: 3 g
• cinnamon stick: 5 g
• whole cloves: 2 g

How to make it

1. Peel and cube the sweet potato and squash and cook them in 250 ml water with the anise for 15-20 minutes until completely tender. Drain, reserving the liquid, and mash the vegetables perfectly smooth.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.