Traditional Peruvian Picarones with Sweet Roasted Potatoes
A Peruvian dessert recipe featuring sweet roasted potatoes and picarones, a traditional sweet potato donut.
Ingredients
- ●2 large sweet potatoes
- ●2 cups all-purpose flour
- ●2 tsp anise seeds
- ●1 tsp baking powder
- ●1 tsp salt
- ●1/4 cup vegetable oil
- ●2 tbsp honey
- ●1 cup chocolate chips
Instructions
- 1
1. Preheat the oven to 400°F (200°C).
- 2
2. Peel and dice the sweet potatoes, then roast them in the oven for 20-25 minutes, or until tender.
- 3
3. In a large bowl, whisk together the flour, anise seeds, baking powder, and salt.
- 4
4. In another bowl, whisk together the vegetable oil, honey, and roasted sweet potatoes.
- 5
5. Add the wet ingredients to the dry ingredients and stir until a dough forms.
- 6
6. Divide the dough into 8-10 portions and shape each portion into a ball.
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7. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
- 8
8. Fry the dough balls until they are golden brown, about 2-3 minutes per side.
- 9
9. Using a slotted spoon, remove the fried dough from the oil and place it on a paper towel-lined plate to drain excess oil.
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10. In a small bowl, melt the chocolate chips in the microwave or over a double boiler.
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11. Dip the fried dough into the melted chocolate and sprinkle with chopped nuts, if desired.
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12. Serve the picarones warm and enjoy!