Picarones may look like buñuelos or beignets, but they are one of a kind. They are not made with flour and eggs only, containing a local squash called macre and sweet potatoes instead. These two ingredients are boiled until tender, then mashed to make a silky puree, and finally mixed with flour, yeast and sugar, making a soft goo that sticks to your hands like bread dough. Covered with a kitchen cloth, the preparation doubles or triples in volume in a quiet spot of the kitchen.