Get ready to transform your kitchen into a Brazilian culinary paradise with this jaw-dropping purple twist on the classic pão de queijo! Imagine biting into a perfectly golden, cheesy bread ball that's not just delicious, but also stunningly purple - a show-stopping appetizer that will have your guests asking, "How did you do that?" This isn't just another cheese bread recipe; it's a vibrant, nutritious, and absolutely irresistible Brazilian delicacy that combines the traditional cheesy goodness with the beautiful color and subtle sweetness of purple sweet potato.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Brazilian
Serves: 20 pieces
Ingredients
- 1 cup tapioca flour
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 cup grated cheese
- 1/2 cup purple sweet potato puree
- 1 egg
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Steam or boil the purple sweet potato until completely soft. Mash thoroughly to create a smooth puree, ensuring no lumps remain.
- In a medium saucepan, combine milk, vegetable oil, and salt. Heat the mixture until it just begins to simmer, stirring occasionally.
- Remove the milk mixture from heat and immediately add the tapioca flour. Stir vigorously with a wooden spoon until the mixture becomes a smooth, slightly sticky dough.
- Transfer the dough to a mixing bowl and let it cool for 5-10 minutes until it's comfortable to touch.
- Add the purple sweet potato puree, egg, and grated cheese to the dough. Mix thoroughly until all ingredients are well incorporated.
- Using slightly damp hands, roll the dough into small balls approximately
- 5 inches in diameter. Place them evenly on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the pão de queijo are puffed and have a light golden exterior with a slightly crisp surface.
- Remove from the oven and let cool for 5 minutes before serving. The interior should be soft and chewy.
Tips
- Use fresh, high-quality tapioca flour for the best texture and elasticity.
- Ensure your purple sweet potato puree is completely smooth to avoid lumps in the dough.
- Let the dough cool slightly before adding eggs and cheese to prevent scrambling.
- Use slightly damp hands when forming balls to prevent sticking.
- Don't overcrowd the baking sheet - give each pão de queijo room to puff up.
- For extra shine, you can brush the balls with egg wash before baking.
- Serve warm for the most incredible texture and melty cheese experience.
- Store any leftovers in an airtight container and reheat briefly in the oven to restore crispness.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 8g
Protein: g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 15mg
