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Photo by Tom Pablo, South America Semester.

Last recipe

Hi everyone-

This is my last recipe for this trip it is for Picarones. They are Peruvian doughnuts. So good. Very fried. You can serve them with maple syrup or any sauce like that. It does take two days.

Day 1:

You need-

1 kilo of sweet potato

1 kilo of pumpkin


2 grams anis

1 tsp of yeast

1 kilo flour

1 egg

1 cup of anis tea


Gut the pumpkin (deseed it get the weird stringy bits out), take the rind off, and cut into big chunks

Peel and slice the sweet potato

Put everything into a big pot and add 1 liter of water

Add anis and leave to boil

Once all the water is dissolved mash everything

Slowly add flour and mix with your hand, add the egg and tea water (Very mushy and I would suggest cutting your nails first too) Keep mixing with your hand until it makes a batter

Dissolve the yeast in 1/2 cup of warm water, pour it in to the pot with the batter and mix

Cover it and let it rise overnight.

Helpful tip for every 1 kilo of flour use 1 egg


Day 2:

You need very little for day two.

The batter from yesterday, oil, water, a stick and whatever topping you want.


Heat oil to fry

Get your fingers wet so the batter doesn’t stick to your hands

Make a ball of batter into your hands and put a hole in the middle to make a doughnut shape

Gently place the doughnut into the hot oil and take your stick and poke it in the hole and swirl the doughnut and until the hole becomes round and doesn’t close

When it starts to become golden flip

Take out the doughnut and place it on a paper towel to get extra oil off

Drizzle whatever sauce you have over the doughnut and eat.


This recipe is super good and semi artery clogging. Again super good, by far my favorite way to eat sweet potato and pumpkin.