Sweet Potato Beignets - sweet potato

Method

• Combine the sweet potato, squash, 2 cinnamon sticks, 1/2 teaspoon anise seeds and 2 cups water in a saucepan.
• Bring to a boil over medium-high heat, then reduce the heat to medium low, cover and cook until the vegetables are tender, about 15 minutes.
• Remove the vegetables with a slotted spoon, transfer to a bowl and mash with a fork.
• Discard the cinnamon sticks; let the liquid cool until just warm.
• Transfer 1/4 cup of the warm cooking liquid to a small bowl and sprinkle the yeast on top.
• Set aside until foamy, about 8 minutes.
• Stir the salt, yeast mixture and another 1/2 cup cooking liquid into the potato mixture.
• Add the flour and knead by hand until combined (the dough will be sticky).
• Cover with plastic wrap; set aside in a warm place until doubled in size, 1 hour, 30 minutes to 2 hours.
• Meanwhile, make the syrup: Bring the sugar, molasses, the remaining cinnamon stick and 1/2 teaspoon anise seeds, the orange zest, lemon juice and 1/2 cup water to a boil in a saucepan over medium-high heat.
• Reduce the heat to medium low and simmer until syrupy, 15 to 20 minutes.
• Discard the cinnamon stick and orange zest.
• Let the syrup cool slightly.
• Heat 2 inches of vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 360 degrees F. Fry heaping tablespoonfuls of the dough, turning once or twice, until golden brown, 3 to 4 minutes; drain on paper towels.
• Drizzle with the syrup.
• Photograph by Anna Williams