This recipe for Peruvian sweet potato and squash donuts comes from my cousin, just in time for Thanksgiving.


1 lb sweet potatoes peeled
1 lb squash peeled
1 lb flour of your choice
1/4 cup active dry yeast
4 tablespoon white sugar
1 full tablespoon anise

Cook sweet potatoes , squash and anise with water until tender. Remove from pan and force through a strainer. Allow to cool.

In a small bowl combine yeast, 1 cup of warm water and sugar. Set a side for 15 minutes

Place strained sweet potatoes and squash in a large bowl. Add yeast mixture . Stir vigorously (by hand) until combined. Fold in flour and continue stirring until a soft and smooth and elastic dough is formed. Dough will not stick to fingers. Cover with a damp cloth and leave dough to rise for 1 hour or until mixture doubles its volume.

Heat oil in a large skillet until hot. Take a small quantity of dough and form a ring. Fry in hot oil until golden on both sides. Repeat the procedure until all dough is used. Wet hands in salted water frequently to make dough rings more manageable.

Serve with maple syrup and cinnamon!

We will see what the taste test says – Michie’s homemade recipe versus Aldo’s convenient mix (since the link won’t work, see: