Sweet Potato Doughnuts

Traditional Peruvian Cooking with Chef Valeria Molinelli.

(Serves 8)

Ingredients:

2 sticks cinnamon
4 cloves
2 tablespoons anise seeds or star anise
1 pound sweet potato, peeled
1 pound buttercup squash, peeled and cleaned
3 tablespoons yeast
3 tablespoons sugar
1 pinch salt
2 eggs, beaten lightly
3 3/4 cups flour
Vegetable oil for frying

Chancaca Syrup *

1 pound unrefined cane sugar (chancaca)
1 cup brown sugar
2 cloves
1 stick cinnamon
Peel from 1 orange
4 cups water

* Maple syrup may be used in place of this syrup in case chancaca cannot be found

Method of Preparation:

1. To make the syrup, cut the chancaca into cubes and place in a pot.  Add the rest of the ingredients and boil until mixture reaches 200 degrees F, about 20 minutes.  The syrup should have a semi-thick consistency.  Strain and keep warm.
2. Fill a large pot with water.  Place over high heat and add the cinnamon sticks, cloves, and anise seeds.  Bring to a boil and steep for few minutes.  Remove spices from the pot. 
3. In the same liquid, cook the sweet potatoes and the squash.  Remove from liquid and pass through ricer into a bowl.  Reserve 2 cups of the liquid and let cool.
4. In a bowl, mix the yeast with the reserved liquid and the sugar.  Let rest for 15 minutes.
5. Add the salt, the yeast liquid, and the eggs to the potato and squash mixture.  Gradually add the flour while beating with your hands.  Continue beating until dough is elastic and pulls off your fingers.  Cover bowl with a towel and place in a warm area for 1 hour or until dough doubles in volume.
6. In a large pot, heat the oil.  Place a bowl with water for moistening fingers before working with dough.  Dip one hand in water and take some of the dough and form a doughnut making the whole with your thumb.  Carefully drop dough into the hot oil.  Cook until bottom is golden brown then turn over and cook until the other side is golden brown.  Remove from oil and drain on paper towels.  Drizzle with warm syrup just before serving.

Cooking with Class airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.