Bolo de caco (Portuguese sweet potato bread)

Peel the sweet potato and cut it into smaller cubes. Place it in a pot, salt it, cover with water, and cook over medium heat until soft (approx. 20 minutes). Drain, mash into a purée, then let it cool completely.

Measure the flour into the bowl of a food processor, add the sweet potato purée, salt, dried yeast, and 200 ml of water. Knead with the machine for at least 5 minutes until a uniform dough is formed. Then remove it from the bowl and work it a few times using the 'slap and fold' technique: lift the dough, gently stretch it, then slap it onto the work surface and fold it back. Form it into a ball, return it to the bowl, cover, and let it rise in a warm place for about 1 hour until it doubles in size.

Divide the risen dough into 6 equal parts (approx. 150 g each). Form them into balls, sprinkle with a little flour, and cover with a kitchen towel to rise for another 30 minutes.