1. Peel the sweet potatoes, boil until tender, and mash into a smooth, consistent puree.
2. Dissolve the yeast and salt into the lukewarm water, stirring until fully incorporated.
3. Mound the flour on a clean work surface, create a deep well in the center, and add the warm sweet potato puree and yeast mixture.
4. Knead the ingredients vigorously until a smooth, elastic dough forms, then cover and let ferment in a warm spot for 2 to 3 hours until significantly risen.
5. Divide the fermented dough into equal portions and flatten them into thick discs on a lightly floured surface.
6. Heat a heavy skillet or griddle over medium heat and cook the cakes on both sides until deep golden brown with characteristic charred spots.
7. Brush the hot cakes immediately with a blend of garlic butter, fresh chopped parsley, and a touch of sea salt.

Adapted from a Recipe by: oilhadamadeira.pt