Peruvianvegangluten-freevia groq
Picarones con Chancaca
Traditional Peruvian sweet potato doughnuts, typically served with a drizzle of chancaca, a type of raw cane sugar. These sweet treats are perfect for dessert or a snack.
⏱30 min🍽4-6 servings📊medium
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Ingredients
- ●2 large Peruvian sweet potatopreferably day-old
- ●2 tsp umamioptional, for added depth
- ●1/2 cup sweetraw cane sugar or chancaca
- ●2 picaronesstore-bought or homemade
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Instructions
- 1
Boil the sweet potatoes until tender, then peel and mash.
- 2
Mix the mashed sweet potatoes with umami and a pinch of salt.
- 3
Knead the mixture until a dough forms.
- 4
Divide the dough into 6-8 pieces and shape into doughnuts.
- 5
Heat oil in a deep frying pan to 375°F (190°C).
- 6
Fry the doughnuts until golden brown, about 2-3 minutes per side.
- 7
Drain the doughnuts on paper towels and let cool.
- 8
Dust the doughnuts with sweet and serve with a drizzle of chancaca.