Picarones or Squash and Yam Doughnuts

• 2 medium yams, peeled, cubed
• 12 lb butternut squash, peeled, cubed
• 12 teaspoon anise seed
• 1 teaspoon salt
• 18 teaspoon black pepper
• 2 cups all-purpose flour
• 14 ounce active dry yeast
• 14 cup water, warm
• 14 cup vegetable oil

1. In large skillet, add squash & yams with enough water to soften (too much & you have mush!
2. ), then bring to boil & simmer until tender, stirring frequently to prevent sticking, about 13 minutes.
3. Drain off excess liquid & mash to form a puree.
4. Add anise seed, salt & pepper, mixing well.
5. Transfer yam mixture to large bowl, & stir in flour.
6. In small bowl, add yeast to 1/4 cup warm water, then set aside for 5-10 minutes until yeast bubbles.
7. Stir activated yeast into yam mixture to make a firm dough, adding more water or flour as needed.
8. Cover & let stand 2 hours in a warm spot until dough has doubled in size.
9. In a skillet heat oil until hot.
10. Ensure oil IS hot enough by tearing off a small ball of dough & pressing it into a ring.
11. Drop ring into oil, being careful to avoid splattering, & fry until golden brown on each side, turning once during cooking.
12. Drain on paper towl.
13. .
14. Form dough into nice-size rings & fry in batches until golden.
15. Serve hot, drizzled with maple syrup or honey, if desired.

yams, butternut squash, anise, salt, black pepper, flour, yeast, water, vegetable oil

Taken from www.food.com/recipe/picarones-or-squash-and-yam-doughnuts-305902 (may not work)