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Portuguese-Style Sweet Potato Rolls
The Portuguese sweet potato bread known as bolo de caco is a griddled bread that resembles an English muffin or thick pita bread round. For our version, we use widely available orange-fleshed sweet potatoes rather than the white variety that's more traditional; the potatoes give the bread a saffron hue and a rich, moist crumb. The traditional way to cook bolos de caco is on a stone slab; we use a skillet set on the stovetop to brown the rounds, then finish baking them in the oven. The flatbreads typically are split while still warm, spread with garlic-chive butter (recipe below) and served as part of a meal, but you also could toast the halves and have them for breakfast or use them to make a sandwich.
ounces orange-flesh sweet potatoes, peeled and cut into 1-inch chunks
tablespoons salted butter, cut into 3 pieces
01In a medium saucepan over medium-high, combine the potatoes, butter, honey, salt and ⅔ cup water. Bring to a boil, stirring to melt the butter, then reduce to low, cover and cook until a skewer inserted into the potatoes meets no resistance, 15 to 20 minutes. Transfer the potatoes and any liquid to the bowl of a stand mixer. Cool until just warm to the touch, about 30 minutes. Meanwhile, mist a medium bowl with cooking spray.
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