Picarones (Peruvian Sweet Potato and Squash Donuts)

Experience the delightful taste of Peru with Picarones, golden, ring-shaped fritters made from sweet potato and squash. Crispy on the outside and soft on the inside, these sweet treats are traditionally drizzled with chancaca syrup, a warm spiced molasses-like sauce. Perfect as a dessert or street food snack, Picarones bring a comforting sweetness to any occasion.

Ingredients

For the Picarones:

• 1 cup cooked and mashed sweet potato
• 1 cup cooked and mashed squash (such as butternut or kabocha)
• 2 cups all-purpose flour
• 1 teaspoon active dry yeast
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup warm water (plus more as needed)
• Vegetable oil, for frying

For the Chancaca Syrup:

• 1 cup chancaca (or dark brown sugar/panela)
• 1/2 cup water
• 1 cinnamon stick
• 2 cloves
• 1 orange peel strip
• 1 tablespoon cornstarch (optional, for thickening)

Instructions

1. Prepare the Dough

   In a small bowl, dissolve yeast and sugar in warm water. Let it rest for 10 minutes until foamy. In a large mixing bowl, combine mashed sweet potato and squash. Add the yeast mixture, salt, and flour gradually, mixing until a sticky dough forms. If the dough is too thick, add a little more warm water. Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.

2. Make the Syrup

   In a saucepan, combine chancaca (or brown sugar), water, cinnamon stick, cloves, and orange peel. Bring to a boil, then reduce heat and simmer until slightly thickened (about 15 minutes). If a thicker syrup is desired, dissolve cornstarch in a tablespoon of water and stir it into the syrup. Cook for a few more minutes, then remove from heat and strain. Set aside.

3. Fry the Picarones

   Heat vegetable oil in a deep frying pan over medium heat. Wet your hands with water, take a portion of dough, and form it into a ring shape (like a donut). Carefully place it into the hot oil. Fry the picarones until golden brown on both sides, about 2–3 minutes per side. Remove and drain on paper towels.

4. Serve

   Arrange the warm picarones on a plate and drizzle generously with chancaca syrup.

Serving

Serve Picarones immediately for the best texture and flavor. They pair wonderfully with coffee or hot chocolate.

Enjoy the traditional sweetness of Picarones, a beloved Peruvian dessert that captures the warmth and joy of Peruvian street food culture.