Think of an English muffin, but richer, more tender and with the most beautiful color offered by orange-fleshed sweet potatoes. Very easy to make and thanks to instant yeast, pretty quick to have at the table. Some recipes call for cooking it exclusively on a griddle, but I find it almost impossible to bake it fully without getting the surface too dark. I prefer to start them on a griddle and finish baking in the oven. They turn out much better this way.

BOLO DO CACO
(from The Bewitching Kitchen, adapted from several sources)

2 sweet potatoes (enough to have 250g cooked flesh)
2 tablespoons butter, softened
1 tablespoon honey
2 tsp instant yeast
1 tsp salt
400g bread flour (about 3 cups)
2/3 cup water (adjust depending on softness of the dough)

My favorite method to cook sweet potatoes is low and slow. Prick the potato skin with a fork and bake it at your favorite temperature until soft. Remove the skin and rice or cut the flesh in small pieces, measure 250g for this recipe. While warm, add to the bowl of a KitchenAid type processor and mix with the paddle attachment until soft. Add the butter, honey and salt, mix well. Allow it to cool until lukewarm. You can cook the potato in advance and reserve it.

Mix the yeast with the flour, add to the potato and work with the dough hook, adding water until a dough forms. It should not be dry, it is best if it clings a bit to the bottom of the bowl. Do not add all the water at once, go a bit at a time, as the moisture in potato might differ. 

Transfer to a slightly oiled bowl, and let it rise at room temperature for 90 minutes. Cut the dough in 8 pieces, form each one into a ball, flatten it and place on a baking sheet lined with parchment paper. Cover with plastic wrap and let it rise for 30 minutes.

Heat oven to 375F.

Heat a griddle until water evaporates quickly on contact with the surface. Cook each side of the little buns for a couple of minutes, until a golden crust forms. Place them all in the oven for 20 minutes to finish baking. Internal temperature should reach 200-205F.

Place them on a rack to fully cool before slicing.

ENJOY!

to print the recipe, click here

Comments: I honestly don’t know how some recipes would advise to cook them on a griddle and call it a day. No way it would cook all the way through, unless you rolled them out super thin, but I believe they are better as “muffin” creatures, a bit on the plump side.

The crumb is very delicate, they have a slight sweetness, and go superbly well with some Roquefort cheese. Or many other tasty things you can think of. They also freeze well, I like to freeze slices in half as they will defrost quicker.

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