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