Picarones

Step 1

Pour 0.5 cup water into a small saucepan and add 1 cup brown sugar, 0.5 teaspoon cinnamon, and 0.125 teaspoon cloves.

Step 2

Set the heat to medium and stir constantly until the sugar dissolves completely and the syrup turns amber-brown, about 5–7 minutes. Remove from heat and set aside to cool.

Step 3

In a medium bowl, whisk together 1.25 cups flour, 1.5 teaspoons baking powder, 0.5 teaspoon cinnamon, 0.25 teaspoon nutmeg, and 0.25 teaspoon salt until evenly mixed.

Step 4

In a separate large bowl, combine 0.75 cup pumpkin puree and 0.5 cup grated sweet potato, then stir until fully blended.

Step 5

Pour the flour mixture into the pumpkin bowl and stir with a wooden spoon until a thick, sticky dough forms with no dry flour visible, about 1 minute.

Step 6

Pour 3 cups vegetable oil into a large, heavy-bottomed pot or deep skillet, then heat over medium-high heat until a wooden spoon handle inserted into the oil produces steady, vigorous bubbles, about 3–4 minutes.

Step 7

Using a small ice cream scoop or two spoons, carefully drop walnut-sized balls of dough into the hot oil, working in batches to avoid crowding the pan—fry 5–6 picarones at a time.

Step 8

Fry each batch for 2–3 minutes until the picarones turn deep golden brown on the bottom, then flip them over with a slotted spoon.

Step 9

Fry the second side for another 1–2 minutes until golden brown all over, then lift them out with the slotted spoon and transfer to a paper-towel-lined plate.

Step 10

Repeat steps 7–9 with the remaining dough until all picarones are fried.

Step 11

Arrange the warm picarones on a serving plate and drizzle the cooled chancaca syrup over them in a steady stream, or serve the syrup in a small bowl for dunking.