These small sweet potato breads are very typical Portuguese and bring the sent of a new year.
They are soft, filled with vitamins and naturally sweetened, making these the perfect side to a glass of milk in the morning.
Like any bread, these are better eaten shortly after leaving the oven but will be remarkably kept on the deep freezer for a morning of longing.
Ingredients:
Process:
Smash the peeled boiled potatoes in a large bowl.
Beat the sugar with the eggs until the sugar is dissolved.
Add the sugar to the potatoes and stir it all together.
Gradually add the flour and if needed some of the water used to boil the potatoes. Keep in mind that working the dough will render it less dry, so avoid adding water until you have worked a bit the flour into the dough.
The dough is sticky and should be handled with a hand or a tough wooden spoon up from the farthest point of the bowl lower and then towards you in circular involving movements that will introduce air making if fluffier.
You can add all the nuts and fruits and make all of the breads a like, I have a picky son for whom I only add raisins and sometimes prefer to have a version with nuts and another with nuts and fruits. So I add to different parts of the dough different beads.
Once you have your dough turn the oven up to 160C and using a small bowl with flour and a spoon drop a full spoon of dough into the flour and roll it until it is manageable and then lay it on a tray that goes to the oven.
You should end up with something like the picture:
check this movie for details on how to handle the dough.
They are soft, filled with vitamins and naturally sweetened, making these the perfect side to a glass of milk in the morning.
Like any bread, these are better eaten shortly after leaving the oven but will be remarkably kept on the deep freezer for a morning of longing.
Ingredients:
- 1kg Boiled sweet potato (keep the water)
- 1kg Flour
- 300g Sugar
- 4 eggs
- 4 cups nuts, dry fruits or/and candy fruit
Process:
Smash the peeled boiled potatoes in a large bowl.
Beat the sugar with the eggs until the sugar is dissolved.
Add the sugar to the potatoes and stir it all together.
Gradually add the flour and if needed some of the water used to boil the potatoes. Keep in mind that working the dough will render it less dry, so avoid adding water until you have worked a bit the flour into the dough.
The dough is sticky and should be handled with a hand or a tough wooden spoon up from the farthest point of the bowl lower and then towards you in circular involving movements that will introduce air making if fluffier.
You can add all the nuts and fruits and make all of the breads a like, I have a picky son for whom I only add raisins and sometimes prefer to have a version with nuts and another with nuts and fruits. So I add to different parts of the dough different beads.
Once you have your dough turn the oven up to 160C and using a small bowl with flour and a spoon drop a full spoon of dough into the flour and roll it until it is manageable and then lay it on a tray that goes to the oven.
You should end up with something like the picture:
check this movie for details on how to handle the dough.
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