Picarones Or Squash And Yam Doughnuts

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 2 medium yams, peeled, cubed
• 1/2 lb butternut squash, peeled, cubed
• 1/2 teaspoon anise seed
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups all-purpose flour
• 1/4 ounce active dry yeast
• 1/4 cup water, warm
• 1/4 cup vegetable oil

Recipe

• 1 in large skillet, add squash & yams with enough water to soften (too much & you have mush!), then bring to boil & simmer until tender, stirring frequently to prevent sticking, about 13 minutes.
• 2 drain off excess liquid & mash to form a puree.
• 3 add anise seed, salt & pepper, mixing well.
• 4 transfer yam mixture to large bowl, & stir in flour.
• 5 in small bowl, add yeast to 1/4 cup warm water, then set aside for 5-10 minutes until yeast bubbles.
• 6 stir activated yeast into yam mixture to make a firm dough, adding more water or flour as needed.
• 7 cover & let stand 2 hours in a warm spot until dough has doubled in size.
• 8 in a skillet heat oil until hot. [ensure oil is hot enough by tearing off a small ball of dough & pressing it into a ring. drop ring into oil, being careful to avoid splattering, & fry until golden brown on each side, turning once during cooking. drain on paper towl.].
• 9 form dough into nice-size rings & fry in batches until golden.
• 10 serve hot, drizzled with maple syrup or honey, if desired.