Hi, friends! Cooked sweet potato makes this variation of pão de queijo soft enough to shape by hand. My grandmother often used cooked roots in doughs, and the same practical lesson applies: drain them well before mixing. This version has a softer, more even center than traditional scalded cheese bread.
- Prep
- 20 minutes
- Cook or chill
- 20–28 minutes
- Yield
- about 20 pieces
Ingredients
The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.
Dough
- 300 g peeled, cooked, mashed sweet potato (about 10½ oz)
- 1 cup sour tapioca starch (polvilho azedo)
- ½ cup sweet tapioca starch (polvilho doce)
- 120 g grated Minas padrão cheese or mozzarella (about 4¼ oz)
- 2 tablespoons olive oil
- 1 small egg
- ½ teaspoon salt, or to taste
How to make it
- Preheat to 400°F (200°C) and line a baking sheet. Steam or boil the sweet potato, drain well, mash completely, and let it become lukewarm. Weigh 300 g after cooking and peeling.
- Combine the mash, egg, olive oil, cheese, and salt.
- Add the two tapioca starches in three stages, kneading just until the dough is soft and releases from your hands. You may not need all of it if the potato is particularly dry.
- Rest for 5 minutes. The dough should hold a small ball without deep cracks. Add starch a spoonful at a time if sticky, or a little water if crumbly.
- Shape 25–30 g balls, roughly 1 oz each, and space them on the sheet.
- Bake for 20–28 minutes, until lightly puffed with golden bottoms and raised spots. Rest for 5 minutes before serving.
Small details that help
Orange sweet potatoes common in the U.S. are often wetter than white varieties, so adjust starch gradually. Sour tapioca starch is fermented and helps expansion; ordinary tapioca starch is the sweet type and is not an exact substitute for both. The yield is approximate because portion size and dough moisture vary.
Serving and storing
Refrigerate covered at 40°F or below and use within 3–4 days. Refrigerate perishable food within 2 hours, or 1 hour above 90°F. Divide hot food into shallow containers for prompt cooling rather than waiting for it to become fully cold on the counter. Reheat savory leftovers to 165°F. USDA storage and reheating guidance.
Frequently asked questions
Is this dairy-free?
No. It contains cheese and an egg. Tapioca does not change that.
Can I use only regular tapioca starch?
The texture and expansion will change. The reference uses a blend of sweet and sour starch.
How should I store leftovers?
Refrigerate promptly and use within 3–4 days; the texture is best within 2 days. Warm individual pieces to serve.