Description
A healthier twist on traditional Brazilian cheese bread, this Sweet Potato Cheese Bread (Pão de Queijo de Batata-Doce) is soft, chewy, and slightly sweet, perfect for breakfast or an afternoon snack.
Ingredients
1 cup mashed cooked sweet potato (well packed)
1 1/2 cups sour or sweet cassava starch (polvilho)
1 cup grated Minas or meia-cura cheese
1 large egg
3 tbsp olive oil or coconut oil
1 tsp salt (level)
2 tbsp grated Parmesan cheese (optional, for topping)
Instructions
- Cook sweet potato in water until very tender. Drain and mash into a smooth puree. Let it cool slightly
- In a large bowl, mix the still-warm puree with the egg and oil. Stir well
- Add cassava starch and salt. Mix with your hands until a uniform dough forms. It should not stick to your fingers
- Incorporate the grated cheese
- Shape into walnut-sized balls. Place on a greased baking sheet
- Sprinkle Parmesan on top if desired
- Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, until lightly golde
- Serve warm
Notes
Use warm sweet potato to activate the starch; cold sweet potato makes the dough heavy.
If the dough is too dry, add a little more cassava starch or a splash of milk.
Do not open the oven during the first 15 minutes of baking so the breads rise properly.
Store in an airtight container in the fridge for up to 3 days, or freeze the shaped balls for up to 2 months.
Reheat in oven or air fryer for 5 minutes to restore crispness; avoid microwave.
For a vegan version, replace the egg with 1 tbsp flaxseed meal mixed with 3 tbsp water.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Snack
- Method: Baking
- Cuisine: Brazilian