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.