Chilean pumpkin and sweet potato doughnuts by Magefesa USA



  • 3-1/3 Cup flour.
  • 2/3 lb Cooked pumpkin.
  • ¼ lb Boiled potatoes.
  • 1 Dry yeast.
  • Milk.
  • Salt.
  • Sunflower oil.


Sift together flour, yeast and a pinch of salt.
In a bowl mix the pumpkin and baked potato, knead a few rods until a smooth cream.
Slowly incorporate the flour with the yeast while continue kneading. If dough comes out too hard, add some more milk.
Keep dough in the refrigerator for
Wet your hands with water to shape dough. Fry in hot oil in a Magefesa Wok.
Once they get a nice brown color, remove from heat and place on absorbent kitchen paper to remove excess oil.
Cover with molasses syrup and serve.

This delicious dessert is usually consumed in the afternoon, accompanied by a cup of tea, coffee or hot chocolate.

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