Picarones with Chancaca Syrup
Picarones are a popular Peruvian dessert made from sweet potato and pumpkin, resulting in a deliciously unique doughnut-like treat. They're traditionally served with a rich chancaca syrup that gives them a sweet and mildly spiced flavor.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a bowl, combine the cooked and mashed sweet potato and pumpkin.
- 2
Dissolve the active dry yeast in 1/2 cup of warm water and add to the sweet potato and pumpkin mixture.
- 3
Mix in the brown sugar, ground cinnamon, ground cloves, and salt until well incorporated.
- 4
Gradually add the all-purpose flour to form a smooth dough, then let it rise for about 1 hour until doubled in size.
- 5
Heat oil in a deep skillet over medium heat for frying the picarones.
- 6
Once the dough has risen, shape it into rings and carefully place them in the hot oil, frying until golden brown on both sides, about 2-3 minutes per side.
- 7
To make the chancaca syrup, dissolve the chancaca in 1/2 cup of water over medium heat, adding ground cinnamon and cloves until the syrup thickens slightly.
- 8
Once the picarones are fried, remove them from the oil and drain on paper towels before serving with warm chancaca syrup.
Cook notes
Tips
Be sure to fry the picarones in hot oil to get that crispy exterior.
Let the dough rise in a warm place for better results.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover picarones in an airtight container at room temperature.
- Reheat them in the oven for a few minutes to restore some crispiness.
Substitutions
- Use butternut squash if pumpkin is not available.
- All-purpose flour can be replaced with whole wheat flour for a healthier option.
What to Serve With
- Vanilla ice cream for a sweet contrast.
- A cup of coffee or hot chocolate for a warm pairing.
Common Mistakes
- Not letting the dough rise long enough may result in dense picarones.
- Frying at too low a temperature will make them absorb too much oil.
Recipe FAQ
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin works well but ensure it's pure pumpkin, not pie filling.
What can I substitute for chancaca syrup?
You can use brown sugar syrup or molasses as a substitute for chancaca syrup.
How should I store leftover picarones?
Store them in an airtight container at room temperature for up to 2 days.
Kitchen tools
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
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Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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