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Prep time 30 mins
Cook time 25 mins
Fry time 6 mins
Yield Makes 2 dozen
Buñuelos, pronounced boo-NWAY-lohs, can also be served with syrup or honey. The Cuban root vegetable malanga, with its shaggy brown skin, pinkish flesh, and nutty taste, pairs here with the beloved sweet potato.


  • 1 pound sweet potatoes
  • 1 pound malanga, peeled and cut into 4-inch chunks
  • 2 teaspoons salt, divided
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 egg yolks, beaten
  • 1/8 teaspoon anise extract (optional)
  • All-purpose flour
  • Vegetable oil
  • Powdered sugar

How to Make It

  1. Bring sweet potatoes and malanga with water to cover and 1 teaspoon salt to a boil in a large Dutch oven over medium-high heat, and cook 20 minutes or just until tender. (Do not cook until mushy.) Drain well. Cool; peel sweet potatoes. Grate malanga and sweet potatoes into a large bowl.

  2. Stir together 1 cup flour, baking soda, and remaining 1 teaspoon salt in a large bowl. Stir in beaten egg yolks; gently stir in grated potatoes and malanga. If desired, stir in anise extract.

  3. Divide dough into 24 equal pieces. With floured hands, roll each piece into a ball; roll each ball into an 8-inch rope on a floured surface, adding additional flour to hands and surface as needed. Shape each rope into a figure eight, pinching ends together.

  4. Pour oil to a depth of 2 inches in a Dutch oven; heat to 375°. Fry buñuelos, in batches, 3 minutes on each side or until golden brown. Drain well on paper towels. Sprinkle with sugar; serve immediately.