Velvet-like fluffiness defined by the natural sweetness of sweet potato and the richness of butter. This is a beloved Peruvian breakfast bread, warm and golden, with that home-baked aroma that belongs on the table. Soft, tender, and perfect with a freshly brewed cup of coffee.
Turn what you find into an experience you can actually bring to your kitchen.
Peel and cut the sweet potato into medium chunks. Cover it with water in a pot and cook for 15 to 18 minutes, until a knife slides in easily; drain, mash, and let the mash cool until warm, not hot.
Warm the milk just until lukewarm and melt the butter into it. Transfer the mixture to a bowl, add the brown sugar and dry yeast, and let it rest for 8 to 10 minutes, until foamy and bread-like in aroma.
Add the bread flour, salt, one egg, the orange zest, and the sweet potato mash. Mix and knead for 8 to 10 minutes, until the dough is elastic, soft, and slightly tacky; do not overload it with flour or it will lose tenderness.
Shape the dough into a ball, leave it in the bowl, and cover it. Rest for 55 to 60 minutes, until it is almost doubled and springs back slowly when touched; that air is the crumb we want.
Gently degas the dough, divide it into 8 pieces, and roll each one with light surface tension. Arrange them on a parchment-lined baking tray, leaving space between them so they can rise without sticking.
Cover the rolls and let them rise for 30 to 35 minutes, until they look puffy and lighter. Beat the remaining egg and brush the tops with a thin layer, without pressing down on the dough.
Bake at 180 °C for 18 to 22 minutes, until the tops are golden and the bottoms sound hollow when tapped. Let them cool for 10 minutes on a rack before opening, so the crumb does not turn dense.
