DessertPeruvianMedium

Peruvian Picarones with Sweet Potato and Chancaca Syrup

Picarones are traditional Peruvian doughnuts made with sweet potato and drizzled with rich chancaca syrup. Enjoy this delightful sweet treat in 50 minutes.

Picarones are a traditional Peruvian dessert that combines sweet potato and deep-fried dough, topped with sweet syrup. Their unique texture and flavor make them irresistible.

Why This Recipe Works

Sweet Potato Base: The mashed sweet potato adds moisture and natural sweetness, enhancing the flavor.
Fermentation Magic: Using active dry yeast allows the dough to rise, creating a light and airy texture.
Chancaca Syrup: The syrup made from chancaca provides a rich, caramel-like sweetness that complements the picarones perfectly.

Chef's Pro Tip: Ensure the oil is hot enough before frying to achieve a crispy outer layer while keeping the inside soft.

Pinar - MsPinaQ

2026-09-03

Recipe by MsPinaQ

0(0 reviews)

Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Servings

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Cups → Grams Oven °C / °F Servings

Directions

1
In a bowl, combine the mashed sweet potato, flour, yeast, salt, and water to form a smooth dough.
2
Cover the dough with a cloth and let it rise in a warm place for about 30 minutes.
3
While the dough rises, prepare the chancaca syrup by boiling the water and adding chancaca and cinnamon.
4
Heat oil in a deep pan over medium heat. Once hot, shape the dough into rings.
5
Fry the rings until golden brown, about 2-3 minutes per side, then drain on paper towels.
6
Serve the warm picarones drizzled with the chancaca syrup and enjoy!