Bolo do caco

Step 1: Boil 9 oz sweet potato in unsalted water for 15 minutes until a knife slides through. Drain well and mash smoothly, then leave until just warm.

Step 2: Mix 1 ⅛ lb strong white bread flour, ¼ oz fast-action dried yeast and 1 ½ tsp salt in a bowl, add the mash and most of ¾ cup lukewarm water and mix into a soft dough. Add the rest of the water only if it is still dry: it should be soft and a little sticky.

Step 3: Knead for 10 minutes until smooth and stretchy. Cover and leave in a warm place for 1–1½ hours, until doubled.

Step 4: Divide into 4 pieces, shape into balls and flatten each into a round about 15 cm across and 2 cm thick. Dust with flour, cover and leave for 20 minutes to puff up slightly.

Step 5: Heat a large heavy frying pan or flat griddle over a medium-low heat, without oil. Cook 2 rounds at a time for 8–10 minutes a side, until both sides are freckled with dark brown spots and the bread sounds hollow when tapped. Stand them on their edges for a minute, rolling them round, to cook the sides. A common mistake is pulling them too early: if the middle still feels doughy when you press it, give them a few more minutes a side.

Step 6: Meanwhile, mash 3 ½ oz salted butter with 3 garlic cloves and 2 tbsp flat-leaf parsley.

Step 7: Split each hot bread in half like a muffin, spread with the garlic butter and serve warm, cut into wedges.