vegetarianvia groq
Sweet Picarones Stuffed with Velvety Potato Filling
A twist on traditional Peruvian doughnuts, these sweet picarones are filled with a creamy, velvety potato filling, making for a delightful dessert.
⏱45 min🍽8 servings📊medium
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Ingredients
- ●2 large Sweet Potatoes
- ● Picarones (Peruvian Doughnuts)homemade or store-bought
- ●1/4 cup Butter
- ●1/2 cup Sugar
- ●2 large Eggs
- ●1 tsp Vanilla Extract
- ● Quick Powdered Sugarfor dusting
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Instructions
- 1
Preheat oil in a deep frying pan to 375°F (190°C).
- 2
Cut sweet potatoes into large chunks and boil in water until tender.
- 3
Mash the cooked sweet potatoes and mix in butter, sugar, eggs, and vanilla extract.
- 4
Spoon a small amount of the sweet potato mixture into each picarone, then seal the doughnut.
- 5
Fry the stuffed picarones for 2-3 minutes on each side, until golden brown.
- 6
Drain the picarones on paper towels and dust with powdered sugar.
- 7
Serve warm, with additional powdered sugar for dusting if desired.