Boil potatoes, sweet potatoes, and pumpkin with anise seeds, cinnamon sticks, and cloves.*
When they’re soft, drain the water to a container for later, and take the cinnamon sticks and cloves out.
Take a handheld mixer, and mix together.
Heat oil in a pan while making the dough.
Add rapid yeast and brown sugar to your sweet potato mixture.
Add 1/3 of the total flour at a time and add in small amounts of fluid at the same time. The key is that the mixture doesn’t stick to your fingers, so the fluid helps with this.
Once the dough is fully mixed, cover it and let it rise.
Make sure the oil in your pan is hot.
Using a pastry tube, squeeze the dough into rounds.
Add more dough and add to the oil. Continue this until all of the dough is used.
They will be done when they’re a nice golden brown.
For the Sauce:
Mix together all of your ingredients. Boil in a pan until it turns into a syrupy consistency.
Video
Notes
*You can buy canned sweet potato and canned pumpkin instead of boiling them yourself.
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