Peruvian Sweet Potato Doughnuts with Molasses Syrup

Ingredients

• 1 medium sweet potato
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ cup molasses
• 2 cups vegetable oil

Instructions

1. 1

   Peel and dice the sweet potato, then boil in salted water until fork-tender, about 15 minutes. Drain and mash until smooth.

2. 2

   In a bowl, mix the mashed sweet potato, 1 cup flour, 1 tsp baking powder, and 0.5 tsp cinnamon until a soft dough forms. If too sticky, add a little more flour.

3. 3

   Heat 2 cups vegetable oil in a deep skillet over medium-high until a drop of dough sizzles. Drop spoonfuls of dough into the oil, frying in batches until golden brown, about 2-3 minutes per side.

4. 4

   Drain on paper towels. Warm 0.25 cup molasses in a small saucepan over low heat until thin. Drizzle over the doughnuts and serve warm.

Tools you’ll need

• pot
• mixing bowl
• deep skillet
• slotted spoon
• paper towels
• small saucepan

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