Canarian Recipes: Los rosquetes de batata
Sweet potato doughnuts are a traditional treat, particularly popular in the Canary Islands and other regions. They are soft on the inside and slightly crunchy on the outside. The sweet potato lends a natural sweetness and an irresistible fluffy texture.
Ingredients
- 500 g cooked sweet potato
- 500–600 g flour (approximately)
- 150 g sugar
- 2 eggs
- 1 packet of baking powder
- Grated lemon zest
- 1 pinch of salt
- 1 splash of anise (optional, but very typical)
- Oil for frying
- Extra sugar and cinnamon for coating
Method
- Peel, chop, and boil the sweet potato until soft.
- Drain and mash it into a fine purée.
- Add the sugar, eggs, lemon zest, salt, and anise to the purée.
- Mix thoroughly.
- Gradually add the flour along with the baking powder to achieve a smooth dough (not too sticky).
- Take small portions and shape them into strips, joining the ends to form rings.
- Fry in plenty of hot oil until golden brown.
- Drain them and coat with sugar (or sugar mixed with cinnamon).
Tips
If the dough is too sticky, add a little more flour.
You can flavour the dough with cinnamon or vanilla in addition to the lemon.
They can also be baked, although frying is the traditional method.
Add ham and honey or jam for a semi savory taste, can serve as tapas.