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Picarones
Peru
Sold in Lima's streets since colonial times. The sweet potato base makes them distinctly Andean.
Peruvian sweet potato doughnuts — rings of sweet potato and squash dough deep-fried until golden, drizzled with chancaca syrup made from raw sugar. Lima's beloved street dessert.
Prep
30 mins
Cook
15 mins
Difficulty
Medium
Calories
435 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
300gsweet potato, boiled and mashed
200gbutternut squash, boiled and mashed
300gplain flour
7gdried yeast
oilfor frying
250gpanela or dark brown sugar
1cinnamon stick
3 cloveswhole
Method
1
Mix sweet potato, squash, flour and yeast to a soft dough. Prove 1 hour.
2
Make syrup: boil panela with cinnamon and cloves.
3
Fry rings in hot oil until golden.
4
Drizzle with warm syrup.
Chef's Tip
The dough should be soft — stiff dough makes dense, heavy picarones.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.