Peruvian Picarones are essentially the country’s take on doughnuts, but with a uniquely sweet and fragrant twist. These delightful treats, made from sweet potatoes and squash, are light, crunchy, and slightly chewy, then generously drizzled with a rich syrup known as miel de chancaca. Growing up in Peru, I remember family gatherings where these golden goodies would take center stage, much to the delight of kids and adults alike. Whether enjoyed as a special dessert during holidays or as a snack on a sunny afternoon, Picarones have a special place in our hearts.

Why you’ll love this dish

There are several reasons why you’ll want to whip up a batch of Peruvian Picarones in your kitchen. First up, they’re incredibly easy to make and don’t require any fancy ingredients – just simple staples you might already have. Additionally, these sweet treats can fit into various occasions, from cozy family brunches to festive celebrations. They’re a delightful way to showcase your love for traditional Peruvian cuisine while inviting a taste of authenticity into your home.

"The perfect blend of sweet and comfort! My family couldn’t get enough of these Picarones!" – Maria, a home cook.

Step-by-step overview

Making Peruvian Picarones is a two-part process that’s truly enjoyable. You’ll first prepare a sweet potato and squash mixture that forms the base of the batter. Then, once the batter has risen, it’s all about frying these delicious rings to golden perfection and finishing them off with a lush syrup.

What you’ll need

Here’s a quick rundown of the essential ingredients for making Picarones:

• 1/4 kilo of yellow sweet potato
• 1/4 kilo of macre pumpkin
• 1 liter of water (for cooking sweet potato and pumpkin)
• 1 cinnamon stick
• 1/4 cup of all-purpose flour
• 1 tablespoon of anise seeds
• 3 tablespoons of yeast dissolved in sugar water
• 2 disks of chancaca (unrefined sugar)
• 1 additional cinnamon stick (for syrup)
• 4 cloves
• 1/4 orange peel
• 2 fig leaves
• 1/4 pineapple
• 1 cup of water (for syrup)