Golden crunch protecting a citrusy, mellow sweet potato center. It tastes like Lima's traditional fairs: a sweet that balances the rustic character of cassava with the bright elegance of orange. Golden, satisfying, and scented with that anise aroma that lingers in memory.
Turn what you find into an experience you can actually bring to your kitchen.
Peel the cassava and sweet potato. Cut the cassava into medium pieces and remove the tough center fiber if it appears; cut the sweet potato into even pieces so it cooks at the same pace.
Cook the cassava in most of the water with the anise seeds and salt for 25 to 30 minutes, until very tender. Cook the sweet potato in another pot with the remaining water for 18 to 20 minutes, until easy to mash.
Drain the cassava and mash it while hot until smooth. Do the same with the sweet potato and keep it separate. Cold cassava gets stubborn, so this is not the moment to wander off.
Place the mashed sweet potato in a pot with the white sugar and orange zest. Cook for 8 minutes, stirring often, until it thickens and you can briefly see the bottom of the pot.
Work the cassava dough with part of the wheat flour, just until it stops sticking too much. Divide into portions, shape thin discs, place a spoonful of sweet potato filling in the center, and close by pressing the edges.
Coat the pastries with the remaining wheat flour, shaking off the excess. They should be sealed and lightly floured, not buried like evidence.
Heat the vegetable oil and fry the pastries in batches for 3 to 4 minutes, turning carefully, until golden and crisp outside. Drain and finish with powdered sugar while still warm.
