Preparation of Sweet Potato Bread

• Wash and cut the sweet potatoes into thick slices. Bake them with a pinch of salt at 392°F for about half an hour until tender. Peel and chop. You should end up with 4.5 oz of cooked batatas. Process the sweet potatoes in a mixer with 0.4 cups of water (taken from the 1.2 cups needed for the entire dough).

  Pour the flour with the dry yeast and the teaspoon of malt or sugar into the mixer. Start the machine with the hook attachment and begin kneading.

  Slowly add the remaining water (0.8 cups) allowing it to be absorbed by the flour. Now add the sweet potato puree and continue mixing with the dough hook. Also, add the tablespoon of oil and after ten minutes, add the salt by letting it fall down the sides, not in the center.

  Knead well, it takes about 15 minutes, and transfer to a work surface sprinkled with semolina.

  

• Dough ready for first rise

  

• Buns ready for the second rise

  

• Knead a little more by hand, then as in the video, close the dough underneath and form a ball, let it rest covered for about half an hour. Take the dough again, make a series of three folds, and cover again.

  Let it rise until doubled, it takes about two and a half hours in the turned-off oven with the light on in a bowl covered with plastic wrap.

  Transfer the risen dough back to the work surface, divide into 7 equal parts, gently flatten and roll into a bun shape.

  Place on a baking sheet lined with parchment paper, spacing the buns well, cover with plastic wrap, and let rise for another couple of hours in the oven with the light on.

  

• After this time, take the buns out of the oven, preheat the oven to 392°F, and when it reaches temperature, generously sprinkle the buns with semolina and make decorative cuts, insert the tray with the buns. Bake for 30 minutes in a static oven.

  Remove the buns and let them cool on a rack.