Ingredients

Method

In a pot, boil the sweet potatoes and squash until tender. Drain and mash until smooth. Let it cool.

Mix the yeast with a little warm water and let it sit for about 10 minutes, until frothy.

In a large bowl, mix the mashed sweet potatoes and squash, flour, yeast mixture, salt, and anise seed until a dough forms. Let the dough rise for about 2 hours.

While the dough is rising, make the syrup. In a saucepan, mix the brown sugar, water, cinnamon sticks, and lemon juice. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes. Let it cool.

Heat the oil in a deep frying pan. Shape the dough into rings and fry them in the hot oil until golden brown.

Drain the picarones on paper towels, then drizzle them with the syrup. Serve warm.