Method

1. Cook the Sweet Potato/Pumpkin: Steam or boil the sweet potato or pumpkin until tender. Drain and mash thoroughly.
   
   
2. Make the Dough: In a large bowl, combine the mashed sweet potato/pumpkin, 1 cup of flour, sugar, anise seeds, baking powder, and salt. Mix well to form a dough. If the dough is too sticky, add a little more flour.
   
   
3. Shape the Picarones: On a lightly floured surface, roll the dough into a long rope. Cut the rope into 1-inch pieces. Shape each piece into a ring or doughnut shape.
   
   
4. Fry the Picarones: Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully drop the picarones into the hot oil and fry until golden brown and cooked through, about 2-3 minutes per batch.
   
   
5. Drain and Serve: Remove the picarones from the oil and drain on paper towels. Serve warm, drizzled with chancaca syrup (if using).
   
   
   

Tips:

• For best results, use a deep fryer or a large pot with high sides.
  
  
• If you don’t have chancaca syrup, you can use molasses or a simple syrup made with sugar and water.
  
  
• Picarones are best enjoyed fresh.