Sharing Mexican pastry is full of innovative and delicious desserts, which is why today I suggest preparing some sweet potato picarones. If you're not familiar with them, let me tell you that sweet potato, also known as yam, is a tuber that, unlike potatoes, has a naturally sweet flavor. In this recipe, sweet potato is one of the main ingredients, along with squash, giving this dessert not only great flavor but also vibrant color. Picarones...
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In a large pot, add water along with the cinnamon sticks, cloves, and anise seeds. Bring to a boil and let it simmer for 10 minutes over high heat. Remove from heat and strain the liquid.
Using the same water, cook the peeled and medium-cubed sweet potato and squash until tender. Remove from the pot and strain, reserving 2 cups of the cooking water.
In a bowl, combine the yeast with the reserved warm cooking water (it should be lukewarm). Add the sugar, whisk, and let it rest for 15 minutes.
Mash the cooked sweet potato and squash into a smooth purée.
Add the pinch of salt, the yeast mixture, and the eggs, mixing until all ingredients are well incorporated.
Gradually add the flour, kneading until you achieve a soft, elastic dough that doesn’t stick to your fingers.
Cover the dough with a damp cloth and let it rest for 1 hour or until it doubles in size.
Heat plenty of oil in a large skillet.
With hands moistened in salted water, take portions of the dough and drop them into the skillet, shaping them into small rings.
Fry until golden on one side, then flip to cook the other side. Remove and place on paper towels to absorb excess oil.
Cut the chancaca into pieces and place it in a pot with the brown sugar, cloves, cinnamon sticks, orange peel, and water.
Cook over medium heat until it boils and thickens into a syrup. Strain and set aside.
Ensure the cooking water for the sweet potato and squash is well-flavored with the spices to enhance the overall taste of the dough.
When frying the picarones, keep your hands moist with salted water to prevent the dough from sticking.
For a thicker sauce, let the chancaca syrup simmer longer to reduce it further.
What is chancaca?
Chancaca, also known as piloncillo, is a type of syrup made from sugarcane juice cooked at high temperatures until it forms a dense molasses, which is then molded into solid blocks.
Can I substitute sweet potato or squash?
While sweet potato and squash are traditional, you can experiment with other starchy vegetables like pumpkin or yam, but the flavor and texture may vary.
How do I know when the dough is ready for frying?
The dough is ready when it has doubled in size and is soft and elastic without sticking to your fingers.
Can I make the chancaca sauce ahead of time?
Yes, you can prepare the chancaca sauce in advance and store it in an airtight container in the refrigerator. Reheat it gently before serving.
What oil is best for frying picarones?
Use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying picarones.
