Picarones

Delicious Peruvian dessert made with sweet potato and pumpkin, fried to perfection and served with syrup.

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Peel and cut sweet potato and pumpkin into large chunks. Boil each separately until tender (10 minutes).
In a bowl, place 4 tablespoons of warm water and dissolve the yeast and sugar. Let it sit for 5 minutes until frothy.
In a large bowl, combine the sifted flour and cornstarch.
Blend the sweet potato and pumpkin until smooth. Add the puree to the flour mixture along with the frothy yeast and cooking water. Mix until a smooth dough forms (15 minutes).
Cover the mixture with a clean cloth and let it rest in a warm place until it doubles in size (30 minutes).
Heat oil in a deep frying pan. Shape the dough into rings and fry until golden brown (15 minutes). Place on paper towels to drain excess oil.

Ensure oil is at the right temperature for even cooking. You can add spices like cinnamon or nutmeg for extra flavor.