Picaron Doughnuts with Chancaca Syrup (Peruvian Potato Doughnuts)

Prepare the Vegetables: Cook the sweet potato and butternut squash until tender. Mash them separately and allow them to cool slightly.

Activate the Yeast: In a small bowl, dissolve the yeast in 1/4 cup of warm water. Let it sit for 5-10 minutes until foamy.

Make the Dough: In a large bowl, combine the mashed sweet potato, mashed squash, flour, sugar, salt, and anise seeds (if using). Add the activated yeast mixture and mix well until a sticky dough forms.

Rest the Dough: Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Chancaca Syrup: While the dough is rising, make the chancaca syrup. In a small saucepan, combine the chancaca (or piloncillo), water, orange zest (if using), and cinnamon stick (if using). Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the syrup has thickened slightly. Remove from heat and discard the cinnamon stick.

Heat the Oil: Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C).

Shape and Fry the Doughnuts: Lightly flour your hands. Take a small amount of dough (about 1-2 tablespoons) and shape it into a ring or donut shape. You can use wet fingers to create a hole in the center if desired. Be careful as the dough is sticky.

Fry until golden brown: Carefully lower the doughnuts into the hot oil, a few at a time. Fry for about 2-3 minutes per side, or until golden brown and cooked through.

Drain and Serve: Remove the doughnuts with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Drizzle with Syrup: Drizzle generously with the warm chancaca syrup and serve immediately.