Picarones con Cajeta de Cajú
Traditional Peruvian sweet potato donuts served with a cashew cajeta sauce, a delicious twist on a classic dessert.
Ingredients
- ●2 large sweet potatoes
- ●1/2 cup cashews
- ●1 tsp cinnamon
- ●1 tsp anise
- ●2 tbsp molasses
- ●1 tbsp luscious honey
- ●2 cups flour
- ●2 tsp baking powder
- ●1 tsp salt
- ●1/2 cup vegetable oil
Instructions
- 1
1. Preheat the oil in a deep frying pan to 375°F (190°C).
- 2
2. Peel and grate the sweet potatoes.
- 3
3. Sift the flour, baking powder, and salt.
- 4
4. Add the grated sweet potatoes, cinnamon, anise, and molasses to the flour mixture.
- 5
5. Knead the dough for 5 minutes.
- 6
6. Divide the dough into 6-8 equal pieces.
- 7
7. Shape each piece into a ball and then flatten slightly.
- 8
8. Fry the donuts for 3-4 minutes on each side, or until golden brown.
- 9
9. Drain the donuts on paper towels.
- 10
10. In a blender or food processor, blend the cashews, honey, and 2 tablespoons of water until smooth.
- 11
11. Heat the cashew mixture in a saucepan over low heat until warm and bubbly.
- 12
12. Serve the picarones with the cajeta sauce.