Bolo de caco (Portuguese sweet potato bread)

Peel the sweet potato and cut it into small pieces. Place it in a saucepan, add a pinch of salt, cover with water, and boil over medium heat until tender (about 20 minutes). Drain the water, mash the potato until you get a smooth puree, and let it cool completely.

In the bowl of a food processor, add the flour, sweet potato puree, salt, dry yeast, and 200 ml of water. Knead for 5 minutes at low speed. Remove the dough from the bowl and work it a few times using the 'slap and fold' technique: lift the dough, gently stretch it, then slap it against the work surface and fold it. The dough will become elastic and no longer sticky. Form a ball, place it back in the bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until it doubles in volume.

After rising, divide the dough into 6 equal parts (approximately 150 g each). Form balls from each part, dust them with a little flour, and let them rise further under a towel for another 30 minutes.