Sweet Potato Bread (Bolo Do Caco)

Ingredients

• 1 pound sweet potato, peeled and cubed
• 4 cups all-purpose flour, plus more for dusting
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 2/3 cup warm water, plus more as needed
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, softened
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped

Method

1. 1

   Place the sweet potato cubes in a saucepan, cover with water, and boil until fork-tender, about 15 minutes.

   15:00 · Boil sweet potato
2. 2

   Drain the sweet potato well and mash until smooth. Set aside to cool slightly.

3. 3

   In a large bowl, whisk together the flour, yeast, sugar, and salt.

4. 4

   Add the mashed sweet potato, warm water, and olive oil to the flour mixture. Mix until a rough dough forms, adding a splash more warm water if the dough feels dry.

5. 5

   Turn the dough out onto a floured surface and knead until smooth and elastic, about 8 minutes.

   8:00 · Knead dough
6. 6

   Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.

7. 7

   Punch down the dough and divide into 8 equal portions. Shape each into a round, flattened disc about 4 inches wide and 3/4 inch thick.

8. 8

   Cover the shaped discs with a towel and let rest until slightly puffed, about 20 minutes.

   20:00 · Rest shaped dough
9. 9

   Heat a dry 9-inch skillet or griddle over medium heat. Cook each bread for 4 to 5 minutes per side, until deeply golden with charred spots and cooked through in the center.

   4:00 · Griddle each side
10. 10

    While the bread cooks, mash together the softened butter, minced garlic, and parsley to make garlic butter.

11. 11

    Split the warm breads open and spread generously with the garlic butter before serving.