📝 About This Recipe
A delightful vegan reimagining of the iconic Brazilian Pão de Queijo, these 'Kisses of Bread' swap dairy for a luscious base of roasted sweet potatoes and nutritional yeast. Naturally gluten-free and irresistibly chewy, they offer a perfect balance of a crispy golden exterior and a soft, elastic heart. This recipe captures the nostalgic soul of Minas Gerais street food while remaining entirely plant-based and allergen-friendly.
🥗 Ingredients
The Starch Base
- 2 cups Polvilho Doce (Sweet Cassava Starch) (provides the soft, stretchy interior)
- 1 cup Polvilho Azedo (Sour Cassava Starch) (provides the airy structure and signature tang)
The Flavorful Mash
- 1.5 cups Mashed Sweet Potato (steamed or roasted until very soft, skins removed)
- 1/4 cup Nutritional Yeast (for that essential cheesy umami flavor)
- 1.5 teaspoons Fine Sea Salt
- 1/2 teaspoon Garlic Powder (optional, for depth)
- 1/4 teaspoon Turmeric Powder (for a vibrant golden color)
The Emulsion
- 1/3 cup Extra Virgin Olive Oil (or a neutral oil like grapeseed)
- 1/4 to 1/2 cup Warm Water (added gradually to reach the right consistency)
- 1 teaspoon Lemon Juice (brightens the flavors and mimics cheese acidity)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or a silicone baking mat.
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2
In a large mixing bowl, whisk together the polvilho doce, polvilho azedo, salt, garlic powder, turmeric, and nutritional yeast until well combined.
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3
Add the warm mashed sweet potato to the dry ingredients. Use a fork or a potato masher to begin incorporating the starch into the potato.
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4
Pour in the olive oil and lemon juice. Begin mixing with your hands; the mixture will look crumbly and sandy at first.
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5
Slowly add the warm water, one tablespoon at a time, kneading the dough as you go. You want a dough that is smooth, pliable, and no longer sticks to your hands.
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6
Knead the dough for about 3-5 minutes. This helps develop the unique 'chewy' texture characteristic of Brazilian bread.
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7
Scoop about 1.5 tablespoons of dough and roll it between your palms to form a smooth ball, roughly the size of a golf ball.
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8
Place the balls on the prepared baking sheet, leaving about 1 inch of space between them as they will expand slightly.
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9
Optional: Lightly brush the tops with a tiny bit of olive oil for an extra crispy crust.
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10
Bake for 25-30 minutes. The rolls should be firm to the touch and slightly golden on the bottom.
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11
Remove from the oven and let them rest for 5 minutes. This resting period is crucial for the internal crumb to set its chewy texture.
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12
Serve warm to enjoy the maximum 'cheese' pull effect of the cassava starch.
💡 Chef's Tips
For the best flavor, roast your sweet potatoes instead of boiling them to keep the moisture low and the sweetness concentrated. Don't skip the 'Polvilho Azedo' (sour starch); it provides the fermented tang and airy lift that makes these authentic. If the dough is too dry and cracks, add a teaspoon of water; if it's too sticky, add a sprinkle of sweet starch. You can freeze the raw dough balls on a tray, then transfer to a bag; bake them directly from frozen for 35 minutes. Use a cookie scoop to ensure all bread 'kisses' are the same size for even baking.
🍽️ Serving Suggestions
Serve warm alongside a strong cup of Brazilian pour-over coffee for a traditional breakfast. Slice them in half and spread with vegan cream cheese or a spicy guava jam. Pair with a bowl of hearty black bean feijoada or a light kale salad. Serve as an appetizer with a side of chimichurri sauce for dipping. These make excellent 'sliders' when filled with pulled jackfruit or avocado slices.