mexicanvegetarianvia groq
Peruvian Sweet Potato Picarones
Traditional Peruvian sweet potato doughnuts, roasted to perfection with a crispy Mexican twist.
⏱35 min🍽6 servings📊medium
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Ingredients
- ●2 large sweet potatoespeeled and mashed
- ●2 cups all-purpose flourfor dough
- ●1 tsp baking powderfor dough
- ●1 cup sugarfor dough
- ●1 large eggfor dough
- ●1 cup vegetable oilfor frying
- ●1/2 cup cinnamon sugarfor dusting
- ●1 tsp anise seedsoptional
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Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Mix mashed sweet potatoes, flour, baking powder, sugar, and egg in a bowl.
- 3
Heat 2 cups of vegetable oil in a deep frying pan.
- 4
Using a spoon, drop small balls of the dough mixture into the hot oil.
- 5
Fry the doughnuts until golden brown, about 2-3 minutes per side.
- 6
Using a slotted spoon, remove the doughnuts from the oil and place them on a paper towel-lined plate.
- 7
Dust the doughnuts with cinnamon sugar.
- 8
Optional: sprinkle anise seeds on top of the doughnuts.
- 9
Serve warm and enjoy!