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Loading...These Peruvian sweet potato doughnuts are a beloved Lima street food, made from a light dough of mashed sweet potato and squash, deep-fried until golden, and drizzled with a fragrant cane sugar syrup spiced with cinnamon and citrus. Crisp on the outside, pillowy within, and richly sweet, they are traditionally enjoyed year-round and especially during October festivities.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings4
Yield12 doughnuts (4 servings)
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 18 gFat
- 3 gSaturated Fat
- 62 gCarbs
- 4 gFiber
- 28 gSugar
- 5 gProtein
- 210 mgSodium
- 480 mgPotassium
- 80 mgCalcium
- 2.5 mgIron
- 15 mgVitamin C
- 600 mcgVitamin A
Ingredients
For the dough
- 1 lb (about 2 cups mashed) orange-fleshed sweet potatoes, peeled and cubed
- 8 oz (about 1 cup mashed) butternut or kabocha squash, peeled and cubed
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup warm water (110°F)
- 2 cups (250 g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp anise seeds
- 1/2 tsp fine sea salt
- 4 cups vegetable oil, for frying
For the cane sugar syrup
- 1 cup (200 g) chancaca or dark brown sugar, chopped
- 1 cup (240 ml) water
- 1 cinnamon stick
- 2 whole cloves
- 2 strips lemon peel
- 2 strips orange peel
- 1 tbsp fresh orange juice
Directions
- Boil the sweet potatoes and squash together in lightly salted water for 15–18 minutes, until very tender. Drain well and mash until completely smooth; let cool to lukewarm (about 105°F).
- In a small bowl, sprinkle the yeast and 1 tsp of the sugar over the warm water and let stand for 8–10 minutes until foamy. Stir in the anise seeds.
- In a large bowl, combine the flour, remaining sugar, and salt. Add the mashed vegetables and the yeast mixture and mix with a wooden spoon until a soft, slightly tacky dough forms. Cover with a clean towel and let rise in a warm spot for 45–60 minutes, until doubled and bubbly.
- While the dough rises, make the syrup: combine the chancaca, water, cinnamon stick, cloves, and citrus peels in a small saucepan. Bring to a gentle boil, reduce the heat, and simmer for 12–15 minutes until slightly thickened. Stir in the orange juice and keep warm.
- Heat the oil in a deep, heavy pot to 350°F (175°C). Line a tray with paper towels. Using two oiled spoons, scoop tablespoon-sized portions of dough and carefully lower them into the hot oil, frying 4–5 at a time without crowding.
- Fry for 2–3 minutes per side, flipping once, until deep golden brown and puffed. Transfer to the paper towels to drain briefly, then move the doughnuts directly into the warm syrup, turning to coat both sides, and let soak for about 1 minute.
- Lift the doughnuts onto a serving plate, drizzle with extra syrup, and serve immediately while warm and crisp.
- Repeat with the remaining dough, adjusting the oil temperature as needed between batches to keep it at 350°F.
Cook’s Notes
- True chancaca (unrefined cane sugar) gives the most authentic flavor; if unavailable, dark muscovado or piloncillo is the best substitute.
- Keep the oil at a steady 350°F — too cool and the doughnuts absorb oil, too hot and they burn before cooking through.
- Wet your hands or the spoons lightly with water when shaping to keep the sticky dough manageable.
- The dough should be soft and slack, not stiff like bread dough; resist adding extra flour or the doughnuts will be heavy.
- Serve immediately for the best contrast of crisp exterior and tender interior; leftovers can be briefly re-crisped in a 375°F oven.
