Go Back

Sweet Potato Bread Rolls

Prep Time20 mins
Cook Time50 mins
Resting time1 hr 30 mins
Course: Side Dish
Cuisine: Portuguese
Servings: 6 breads


For the breads:

  • 12 oz / 350 g sweet potatoes 1 large
  • 4 cups/ 480 g all purpose flour + more for dusting
  • 1,5 teaspoon salt
  • 1 teaspoon sugar
  • 1 pack/ 2 1/2 tsp instant yeast or 1 block fresh yeast
  • 1 cup/ 240 ml lukewarm water approximately

For the garlic butter:

  • 1/4 cup/ 60 g butter soft, preferably salty
  • 1 tbsp fresh parsley finely chopped
  • 2 garlic cloves minced



  • Preheat oven to 400 degrees F/ 200 degrees C. Pinch the sweet potato with a fork in several places and wrap it with aluminium foil. Bake for about 40 minutes or until soft when touched with a fork.
  • Let the sweet potato cool and then peel it and puree it in a food processor.
  • In a bowl combine sugar, yeast and some of the water. Mix and set aside for 10 minutes.
  • In a large bowl combine the sweet potato puree with the yeast mixture, salt and about 2/3 of the flour. Mix very well. Gradually add the rest of the water. Mix with a wooden spoon or with a hand. Make a soft dough that would stick to your hands. Add more flour if necessary but you need to leave some for the end, to coat the rolls.
  • Dust the dough with flour and leave it in the bowl, covered with film or parchment paper. Wrap the bowl with tea towels and leave it in a warm place for about an hour. It should double its volume.
  • Dust your hands with flour and make 5-6 balls out of the dough. Arrange them on a large baking tin, covered with parchment paper. Cover them and let them stay for another 30 minutes, to increase again their size.
  • Heat a large skillet or a non-stick pan. It should be at medium heat as if it is too hot, the breads may burn.
  • Bake the breads on the pan, flattening them with a wooden spatula. Cook for about 3-4 minutes on each side. Use kitchen tongs to hold the breads and cook them also on the sides.
  • When they are still hot, slice them horizontally with a sharp knife and spread the garlic butter on top. Serve immediately.

Garlic butter:

  • In a small bowl mix very well the soft butter with the garlic and parsley.


  • These breads keep well in airtight container for 2-3 days. You can reheat them for 5 minutes in the oven, preheated to 350 degrees F/ 180 degrees C.
  • Bolos do caco are soft and fluffy. They can be served also as regular bread or as sandwich buns.