Purple Sweet Potato Cheese Bread

Cook the purple sweet potato in a pressure cooker for 5 minutes until soft.

In a bowl, mix all the dry ingredients: sweet tapioca starch, sour tapioca starch, sugar, and salt.

Add the mashed purple sweet potato and oil to the dry mixture, beginning to incorporate with a utensil or your hands (using a fork or similar) until a crumbly texture forms.

Gradually add the purple liquid (cooking water) to the dough, mixing until all ingredients are incorporated and you can form small balls that don't easily flatten.

Shape the dough into balls of the desired size. If filling, insert a piece of vegan cheese into the center of each ball, completely covering it with dough.

Preheat the oven to 400°F (200°C).

Arrange the balls on a baking sheet, leaving space between them, and bake in the preheated oven for approximately 30 minutes.