Picarones al horno

Ingredients

Check you have the quantities below.

• 2 cups sweet potato, boiled and mashed
• 1 cup pumpkin, boiled and mashed
• 2 cups all-purpose flour
• 2 tsp instant yeast
• 2 tbsp sugar
• 1 tsp salt
• 1/2 cup warm water
• 2 tbsp oil, for brushing
• 1 cup chancaca or dark brown sugar
• 1 cup water, for syrup
• 1 cinnamon stick
• 3 cloves

Let’s make it

1. Mix yeast with warm water and sugar; let stand 5 minutes.
2. Combine sweet potato, pumpkin, flour, salt, and yeast mixture into a soft dough. Rest 20 minutes.
3. Shape rings and place on a greased or parchment-lined tray. Brush lightly with oil.
4. Bake at 220 C/425 F until browned, about 15–18 minutes.
5. Simmer chancaca, water, cinnamon, and cloves into a syrup and serve over the warm picarones.