Picarones

Step 1

Peel the sweet potato and cut it into 2-inch chunks, then place them in a small pot of cold water and bring to a boil over high heat.

Step 2

Boil the sweet potato chunks until a fork pierces them with no resistance, about 8–10 minutes, then drain in a colander.

Step 3

Press the hot sweet potato through a fine-mesh sieve into a medium bowl, using the back of a spoon to force it through so no lumps remain.

Step 4

Add 1.5 cups flour, 1.5 teaspoons baking powder, and 0.25 teaspoon salt to the sweet potato and stir with a wooden spoon until a soft dough forms.

Step 5

Knead the dough in the bowl with your hands for 1 minute until smooth, then cover with a clean kitchen towel and rest for 10 minutes.

Step 6

Pour 1 cup honey into a small saucepan, add 1 cinnamon stick and 0.5 teaspoon anise seed, and set over low heat.

Step 7

Warm the syrup over low heat until fragrant and small wisps of steam rise from the surface, about 5 minutes — do not let it boil.

Step 8

Remove the saucepan from heat and leave the cinnamon stick and anise in the syrup while it sits.

Step 9

Pour 2 cups neutral oil into a deep skillet (at least 3 inches deep) and heat over medium-high until the surface shimmers and a small ball of dough sizzles immediately when dropped in, about 5 minutes.

Step 10

Scoop a tablespoon of dough, shape it into a ball in your hands, then use your thumb to poke a hole through the center to create a ring shape.

Step 11

Gently lay the dough ring into the hot oil and fry until the underside turns the color of warm caramel, about 2 minutes, watching for the oil to bubble around it.

Step 12

Flip the picarón with a slotted spoon and fry the second side until it also turns caramel-colored, another 1–2 minutes.

Step 13

Remove the picarón with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.

Step 14

Repeat steps 10–13 with the remaining dough until all picarones are fried, working one ring at a time.

Step 15

While still warm, transfer each picarón to a shallow bowl or plate and drizzle generously with the warm honey syrup, allowing it to soak into the dough.

Step 16

Serve immediately, with a spoon to catch the syrup that pools in the bottom of the plate.