How to Make the Perfect Picarones Peruvian Sweet Potato Doughnuts
Peruvian · Hard · 150 min · 8 servings
Picarones are light and crispy Peruvian doughnuts made from a batter of sweet potato and squash, fried golden and drizzled with a rich chancaca syrup infused with spices. They are the quintessential Peruvian street dessert, beloved for their perfectly balanced sweetness and irresistible crispy texture.
Why this recipe works
This Picarones Peruvian Sweet Potato Doughnuts recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 150 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 260 calories with 4g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 250 g sweet potato peeled and boiled until very soft
- 250 g butternut squash peeled and boiled until very soft
- 7 g active dry yeast dissolved in warm water
- 200 g all purpose flour sifted
- 300 g chancaca or panela dark cane sugar syrup block
- 1 liter vegetable oil for deep frying
Step by step instructions
Step 1: Make the Dough
Mash the boiled sweet potato and squash together until completely smooth, then let them cool to lukewarm. Mix in the dissolved yeast, flour, a pinch of salt, and a pinch of anise seeds and knead into a sticky dough. Cover and let rest for 1 hour until bubbly.
Step 2: Prepare the Syrup
Break the chancaca block into pieces and melt it in 300 ml of water over medium heat with a cinnamon stick, cloves, and a strip of orange peel. Simmer for 15 minutes until it becomes a thick and fragrant dark syrup, then strain and keep warm.
Step 3: Fry the Picarones
Heat the oil to 175 degrees Celsius in a deep pot. Wet your hands with water, take a portion of dough, form it into a ring shape, and carefully drop it into the hot oil. Fry for 3 to 4 minutes turning once until deep golden brown.
Step 4: Drain and Serve
Remove the picarones with a slotted spoon and drain on paper towels for 1 minute. Stack them on a plate and pour the warm chancaca syrup generously over the top before serving immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- chancaca dark cane sugar block → dark brown sugar or piloncillo melted with water and spices as a very close substitute
- butternut squash → pumpkin or acorn squash which both provide a similar sweetness and starchy texture
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Frying picarones in oil that is not hot enough which causes them to absorb excess oil and become greasy rather than crispy
- Not wetting hands before shaping each picarone which causes the sticky dough to stick and makes it impossible to form proper rings
Nutrition facts
Per serving: 260 calories, 4g protein, 48g carbs, 8g fat, 3g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →