Bolo Do Caco

Bloom the yeast in warm water, then mix it with mashed sweet potato, flour, salt, and olive oil.

Knead until the dough is smooth and slightly tacky, then cover and let it rise until puffy.

Divide the dough into thick rounds and rest them briefly while heating a griddle or baking stone.

Cook each round until browned and charred in spots on both sides and cooked through in the center.

Mash butter with garlic, parsley, and coarse salt, then split the warm breads and spread generously before serving.