Picarones Recipe (Peruvian Sweet Potato Donuts) (2024)

Picarones - are a rare Peruvian treat that happens to be vegan! Imagine sinking your teeth into these light, airy rings of sweet potato dough, fried to golden brown perfection. Drizzle on some aromatic chamomile apple syrup, scented with fresh cinnamon and orange zest, and you have yourself a picarones recipe that will make you book a one way ticket to Cuzco right quick!

My family and I have spent time in Peru, living amongst the Shipibo people in the jungle near Pucallpa. And aside from some of Peru’s staple beverages like emoliente and chicha morada, gosh darn it’s a sorta terrible country to try to survive on a plant-based diet.

I mean it’s rare that folks in Peru even eat beans, so the vegan option is often white rice, with plantains or French fries cooked in oil that was just used to fry a million chickens in! The one saving grace is that in nearly every town, you will find vendors on street corners serving hot, delicious picarones, and often they are made without eggs, lard or dairy.

I am somewhat of a “donut chef” who has been featured in the New York Times and on TV for pastries like my apple cider donuts, vanilla bourbon creme brûlée donuts, apple fritters and Malaysian banana donuts. So, I knew I’d need to master the art of Peru’s street food donuts, and share the secrets with you and the rest of this wacky world.

Every step of this recipe, from kneading the dough to making the syrup, is laid out clearly and simply. You'll understand exactly what to look for at each stage, ensuring your picarones turn out light, airy, perfectly crisp on the outside, and never gross and greasy! And the chamomile apple syrup? It's a game-changer. Not too sweet, with subtle floral notes and a hint of citrus, it takes your picarones from delicious to unforgettable.

So, grab your apron, and let's make magic in the kitchen!

🥰 Why you will adore this recipe

✊Vegan AF:Just like all of the vegan donut recipes I share, this Traditional Latin American recipe is 100% plant-based. But don’t freak out. In most of Peru, this is how these babies are traditionally made!

🍠Sweet Potato Magic:The use of mashed sweet potato in this recipe isn't just for show. The best picarones have a salty and mildly sweet dough, which happens naturally with your main man, the yam. The secret sorcery of sweet potatoes also helps picarones have a better shelf life than regular donuts.

🍎Chamomile Apple Syrup:Stop being the most boring person in the universe, eating plain, uninteresting, stale fried dough out of a cowboy hat you found in the back of your dad’s Ford Focus!The chamomile apple syrup in my recipe elevates picarones to their rightful throne as king donut of the galaxy.

🥸 Food Proof:Making picarones with active dry yeast, or any other yeast mixture makes them much more complicated to get right. This recipe is made with baking powder instead, making it a lot easier for beginner bakers to easily achieve masterful results.

✅Tested and Approved Worldwide.Like all the vegan recipes on my blog, this one has been tried and loved by a team of recipe testers across the globe.

🍠 Notable ingredients and substitutions

Sweet Potato

In Peru, sweet potatoes, or 'camote', are a staple ingredient. I've seen more colorful sweet potatoes in Peru than anywhere I have been in the world, some too pretty to eat! Rich in vitamins A and C, they add natural sweetness and a velvety texture to the picarones, and they make an amazing noodle broth for mee rebus, and can be eaten raw in a salad like rujak serut. Butternut squash or kabocha squash can also be used. But, if you are a little lazy, or are like the world's most important business person or whatever, and your time is more valuable than gold, you can skip peeling and steaming sweet potatoes and substitute canned pumpkin purée.

Cinnamon

Cinnamon adds a warm, spicy vibe to the picarones, complementing the sweetness of the sweet potato. Having a cinnamon you love in your arsenal not only makes sweets like banh flan much better, but is great in savory recipes like Turkish mercimek kofte and is a key spice used to make Lebanese Baharat. If you are a cinnamon hater, picarones can also be nice with a little nutmeg instead.

Anise Seeds

Anise seeds, which are optional in this recipe, add a subtle licorice flavor, adding depth to the dough. If anise isn't your thing or it's not available, you can skip it or use fennel seeds for a similar flavor profile.

Chamomile Tea

Chamomile adds a gentle, floral flavor, creating a soothing and aromatic quality to the syrup. If chamomile isn't your cup of tea (see what I did there?), you can also use stronger teas such as Earl Grey, or Ceylon tea (what you use to make Thai iced tea) for a different flavor.

Cloves

Cloves aren’t just amazing in Indian dishes like vegetable biryani and Sundanese bandrek. This whole spice brings a pungent, sweet, and musky aroma to the syrup. If you don't have cloves, allspice berries can be a good substitute, offering a similar warm, spicy flavor.

Sugar

Notice something sorta crazy for a donut recipe? There is no sweetener in the dough itself! It gets its sweetness from the sweet potato, and most of the sugar is added on the outside, either with syrup, or by tossing these in powdered sugar. While chancaca (also sometimes called piloncillo, rapadura, and papelón), a molded raw sugar is typically used for making syrup for picarones, brown sugar, coconut sugar, or palm sugar (my go-to sweetener for Indonsesian sweets like bubur sumsum, klepon, and kuih dadar) work great too and are easier to find outside of Peru.

Vanilla

Sticker shock: Vanilla has become the second-most expensive spice in the world (after saffron) due to its labor-intensive cultivation process. The two insects known to pollinate vanilla orchids have been dying due to climate change. Now, vanilla is mostly hand-pollinated by human laborers, which has driven the price of an already costly ingredient through the gosh-darned roof.Thank goodness this recipe doesn’t call for a boatload of it, but if you need, you can leave it out or swap it for another extract of your choosing.

*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.

📖 How to nail this picarones recipe

Pull these off like a proper picaronera, or picaronero on your first time by following these step-by-step instructions with helpful tips. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.

Step One

Darth ‘Tater:

Steam, boil or bake peeled sweet potatoes until fork tender.

Step Two

It Was A Graveyard Smash:

If you boil the sweet potatoes, drain them in a colander. Mash them either with a potato masher to form a soft puree, or for a smoother consistency, puree them in a food processor or blender.

Step Three

Dough Prep School:

Mix the mashed sweet potato, all-purpose flour, baking powder, ground cinnamon, cardamom, and anise seeds (if using) in a sizable bowl. Stir the mixture until it's thoroughly combined, forming a very soft, sticky dough.

Step Four

All You Knead is Dough:

Next, knead the dough for a few minutes on a surface dusted with flour or in a stand mixer. Continue until the dough is uniformly smooth. Wet hands will make it easier to kneed without the dough sticking to you.

Step Five

Oil Heating:

Pour oil into a deep pot with a thick bottom and heat it to 350°F (175°C). If you're without a frying thermometer, check if the oil is ready by dropping a tiny bit of dough into it; it should bubble and float up.

✅ Trust me on this one, if you are going to make donuts from time to time, you should cop one of those thermometers. Next project you are gonna want to use it on is my vegan bomboloni!

Step Six

Shaping Picarones:

Divide the dough into 8 equal portions. Form each potion of dough into a ring shape, or any shape you prefer for your picarones. This can be done either by rolling and stretching the dough by hand on a floured work surface into elongated ropes and connecting the ends, or by using a donut cutter to form perfect rings. Picarones usually have a larger hole in the middle than typical American donuts.

Step Seven

Frying:

Fry each picarone in the hot oil for about 2-3 minutes per side, until they turn a lovely golden brown and achieve a crispy texture. Flip them using a slotted spoon, or a long wooden stick, as you will often see picaroneros use in Peru. Try not to overcrowd your pot with too many at a time, which can affect even and thorough cooking, and will make flipping them trickier.

Step Eight

Brain Drain:

Once done, transfer them onto a wire rack set over a baking pan to drain off excess oil. You can savor them plain, sprinkle them with cinnamon sugar, powdered sugar, or pair them with the syrup detailed below.

Step Nine

Sip Sip Sipping on Some Sysurp:

Instead of plain ol' chancaca syrup, let's make things fun! To prepare the chamomile apple syrup, pour warm water into a small potand bring it to a boil. Add in the chamomile tea bags, cinnamon stick, cloves, grated orange peel, diced apple, brown sugar, and vanilla extract. Let this simmer briefly until the sugar dissolves and the apples soften. After simmering, take the saucepan off the heat and remove the chamomile tea bags from the sweet syrup.

Step Ten

Serve Them Up Pretty:

Enjoy the freshly made doughnuts by drizzling them with the warm syrup, or serving them with a dollop of vegan whipped cream and powdered sugar.

✅ Just like my Korean Donuts, and Bunuelos, these are extra-special-high-level-magic when served fresh and still a little bit warm!

🤷‍♀️ Recipe FAQs

✌️My faves to serve with this picarones recipe:

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