6 Serves
89 Mins
Boil the squash and sweet potato in a large pot until tender, then mash them into a smooth puree.
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Vitamin K
131 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
40 µg / 400 µgCalcium
35 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
38 mg / 1,250 mgPotassium
303 mg / 4,700 mgSodium
57 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
18 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
In a large mixing bowl, combine the vegetable puree with flour and yeast to form a soft, sticky dough, then let it rise.
Heat the cooking oil in a deep-frying pot to the appropriate temperature.
Shape the dough into rings and carefully drop them into the hot oil using a slotted spoon, frying until golden brown.
Remove the Picarones from the oil, drain on paper towels, and serve immediately with syrup.
25
g95
g20
g
Yemeni
