Sweet Potato Beignets

Directions

1. 1
   Combine the sweet potato, squash, 2 cinnamon sticks, 1/2 teaspoon anise seeds and 2 cups water in a saucepan.
2. 2
   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.
3. 3
   Remove the vegetables with a slotted spoon, transfer to a bowl and mash with a fork.
4. 4
   Discard the cinnamon sticks; let the liquid cool until just warm.
5. 5
   Transfer 1/4 cup of the warm cooking liquid to a small bowl and sprinkle the yeast on top.
6. 6
   Set aside until foamy, about 8 minutes.
7. 7
   Stir the salt, yeast mixture and another 1/2 cup cooking liquid into the potato mixture.
8. 8
   Add the flour and knead by hand until combined (the dough will be sticky).
9. 9
   Cover with plastic wrap; set aside in a warm place until doubled in size, 1 hour, 30 minutes to 2 hours.
10. 10
    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.
11. 11
    Reduce the heat to medium low and simmer until syrupy, 15 to 20 minutes.
12. 12
    Discard the cinnamon stick and orange zest.
13. 13
    Let the syrup cool slightly.
14. 14
    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.
15. 15
    Drizzle with the syrup.
16. 16
    Photograph by Anna Williams