Peruvian Picarones with Roasted Beef
A traditional Peruvian dessert of sweet potato donuts served with a savory roasted beef filling.
Ingredients
- ●2 large Sweet Potatoespeeled and diced
- ●1 pound Beefthinly sliced
- ●1 medium Onionchopped
- ●2 cloves Garlicminced
- ●1 teaspoon Allspiceground
- ●1/2 teaspoon Cinnamonground
- ●1 tablespoon Brown Sugarpacked
- ●1 large Eggbeaten
- ●1 cup Cornmealfine
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large bowl, combine the diced sweet potatoes and enough water to cover them. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the sweet potatoes are tender.
- 3
Drain the sweet potatoes and let them cool slightly.
- 4
In a large skillet, cook the sliced beef over medium-high heat until browned, about 5 minutes. Add the chopped onion and cook until softened, about 5 minutes.
- 5
Add the minced garlic, ground allspice, and ground cinnamon to the skillet and cook for 1 minute.
- 6
Stir in the brown sugar and cook for an additional 1-2 minutes.
- 7
Add the beaten egg to the skillet and stir to combine.
- 8
Using a cookie scoop or spoon, drop the sweet potato mixture into the hot oil, forming donuts.
- 9
Fry the donuts until golden brown, about 2-3 minutes per side. Drain on paper towels.
- 10
Serve the picarones warm with the roasted beef filling.
- 11
To assemble the dessert, place a few picarones on a plate and top with a spoonful of the roasted beef mixture.