This is my first attempt at making Bolo do Caco, a traditional bread from Madeira. At first, it looks like an English Muffin (because it is also baked on a pan), but it's made with just flour, sweet potato, water and salt (and yeast - I used fresh).
Actually, I have never been to Madeira!The first time I ate bolo do Caco was at a restaurant in Lisbon that serves dishes from Madeira. Nowadays it is pretty easy to find these anywhere in Portugal... some years ago, hamburgers in bolos do Caco even became a thing! :)
I would gladly provide you the link to the recipe I based myself on , but it's in Portuguese. I'll just write it here because I believe this wonders of the Portuguese cuisine should be shared:
500g of bread flour 250g of roasted sweet potato* 340 ml of lukewarm water 10g of salt 20g of fresh yeast
Mix the flour with the salt and the roasted mashed sweet potatoes. Dissolve the yeast in a bit of water (half a cup, I would say), and add it to the flour and potato mix. Slowly add the remaining water**, knead the dough for 10 minutes, and let it rest for an hour or until it doubles it size. Then, divide the dough into discs around 3 cm tall, and let it proof for 15-30 minutes. Heat a non-stick pan*** and cook the bread. Spread olive oil and garlic on the freshly cooked bolos do caco... and eat!
*Portuguese sweet potatoes are different from the sweet potatoes you found in other European countries and in North America. The taste a bit different, though the most significant difference lies on the color: Portuguese sweet potatoes are yellow. This will slight affect the taste of the bread (though not much) and the color.
**you might not need to use all the water. It depends on the flour you're using and whether it absorbs more or less water.
*** traditionally this bread is baked on a Caco, which is kind of a piece of brick?clay? I can't translate :) a non-stick pan is a safe equivalents as in you know the dough won't stick to it. Just be sure to clean the flour that stays on the pan as you cook the breads.
Ok, this is a very long comment... I hope you give it a try!