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Chef de Cuisine Dennis Arvizu
La Mar Cebicheria Peruana

[Sweet Potato Purée]

1 kg of sweet potato

30 grams anise seeds

10 grams cinnamon stick


Chop sweet potato into even rounds about 2 inches thick, and place in medium-sized pot. Add the anise seeds and cinnamon, wrapped in cheesecloth, cover with water; bring to boil and simmer until the sweet potato is cooked.

Strain out the liquid, remove the peel and pass the sweet potato through a tamis or fine mesh strainer. Refrigerate the purée until needed.

[Kabocha Squash Purée]

1 kg of kabocha squash

30 grams anise seeds

10 grams cinnamon stick


Cut the squash into 6 or 7 wedges and remove the seeds. Place in a roasting pan along with anise seeds and cinnamon, wrapped in cheesecloth. Add water to cover, cover with foil or lid, and place in a 400°F preheated convection oven for 2 hours. Once cooked, strain liquid, remove squash flesh and pass through tamis or fine mesh strainer. Refrigerate the purée until needed.

[Anise Infusion]

100 grams anise seeds

600 ml water


In a small pot, place anise seeds and water, bring to a boil and simmer for 10 min.


40 grams white sugar

400 grams flour

1 1/2 grams anise seeds

200 grams sweet potato purée

200 grams kabocha squash purée

33 grams cola soda

9 grams yeast

200 ml anise infusion (recipe above)


In a small bowl, mix cola and yeast together and let rest, allowing for the yeast to activate. In a medium-sized bowl place both sweet potato and kabocha purées along with anise seeds.

Begin to mix ingredients with your hand and incorporate anise infusion and flour in equal parts. Continue to mix until all ingredients are well integrated. Begin to beat the dough with the palm of your hand, incorporating as much as possible for approximately 30 minutes or until all the dough is completely smooth. Cover the dough with a wet cloth and allow it to rest in a warm place for 2 to 3 hours or until it has doubled in volume.

[Chancaca Syrup]

400 grams Chancaca (or Piloncillo/unrefined sugar)

400 grams sugar

3 grams anise seed

2 grams clavo

750 ml water

2 cinnamon sticks


Place Chancaca and water in a small pot and bring to a boil. Add the rest of the ingredients and reduce to sauce consistency. Strain and refrigerate. Serve at room temperature.


In a small fryer or small pot, pre-heat oil to 350°F. Wet finger tips and grab dough in small balls approximately 25 grams in weight, stretch dough to give doughnut shape and place in oil.

Fry each side of the Picarones for 2 minutes or until golden brown then turn over. Once both sides are cooked, remove from oil and drain. Place on plate and drizzle with Chancaca syrup. Serve warm.

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