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freshly fried Peruvian picarones

Peruvian Picarones (Sweet Potato & Squash Donuts with Syrup)

Picarones are crispy, golden donuts made with sweet potatoes and squash, deep fried and coated with a rich spiced syrup called chancaca. This traditional Peruvian dessert is sweet, light, and perfect for sharing.
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Prep Time 1 hour 45 minutes
Cook Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 4 people
Course: Dessert, Snack
Cuisine: Peruvian
Calories: 220
Ingredients Method Notes

Ingredients
  

For the dough:
  • 1 medium sweet potato about 250g
  • 1 cup squash or pumpkin peeled, cubed
  • 2 cups all-purpose flour
  • 1 ½ teaspoons dry yeast
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ teaspoon anise seeds optional
  • 1 egg lightly beaten
  • ½ cup warm water
  • Vegetable oil for frying
For the syrup (miel de chancaca):
  • 8 oz chancaca or substitute with dark brown sugar or panela
  • 1 cinnamon stick
  • 2 –3 cloves
  • 1 orange peel strip
  • 1 cup water

Method
 

Step 1 – Cook the vegetables
  1. Boil the sweet potato and squash until soft. Drain well and mash them into a smooth puree. Let cool.
Step 2 – Activate the yeast
  1. In a small bowl, mix warm water, sugar, and yeast. Let sit for about 10 minutes until foamy.
Step 3 – Make the dough
  1. In a large bowl, combine the mashed sweet potato, squash, flour, salt, anise seeds, and egg. Add the yeast mixture and stir until sticky dough forms. Cover with a towel and let rise for about 1 ½ hours.
Step 4 – Make the syrup
  1. While the dough rises, combine chancaca, water, cinnamon, cloves, and orange peel in a saucepan. Simmer for 15 minutes until slightly thickened. Strain and keep warm.
Step 5 – Fry the picarones
  1. Heat oil in a deep frying pan. Wet your fingers with water, grab a small portion of dough, shape it into a ring, and carefully drop into the hot oil. Fry until golden brown on both sides.
Step 6 – Serve
  1. Serve the picarones hot with warm chancaca syrup drizzled on top. Eat right away for best taste.

Notes

  • The dough will be sticky—don’t add extra flour. Wet fingers make shaping easier.
  • Chancaca gives the most authentic flavor, but dark brown sugar works as a backup.
  • Serve immediately; these lose their crispness if left sitting too long.