Bolo de caco (Portuguese bread)

Peel the sweet potato and cut it into smaller pieces. Place in a saucepan, salt, cover with water, and cook over low heat until soft. This takes approximately 20 minutes. Drain the water, mash the sweet potato into a puree, and let it cool.

Pour the flour into a stand mixer bowl, add the puree, salt, dried yeast, and 200 g of water. Knead for 5 minutes on the first speed. Then remove the dough from the bowl and work it several times using the slap and fold technique: Lift the dough, gently stretch it, then slap it onto the work surface and fold it over. The dough will firm up and stop being sticky. Form a ball and return it to the bowl. Cover with a cloth and let it rise in a warm place for approximately 1 hour or until it doubles in size.

After rising, divide the dough into 6 portions of approximately 150 g each. From each portion, form a ball, dust with flour, and let it rise again for 30 minutes under a cloth.