Part 3/5:
In a separate bowl, sift 3 cups of all-purpose flour (13 oz | 370 g) along with two teaspoons of baking powder and a quarter teaspoon of baking soda. Don't forget to add a pinch of salt to enhance the flavors. Create a well in the center of these dry ingredients and pour the sweet potato mixture into it. With a gentle folding motion, combine the wet and dry ingredients. If at any point the dough feels sticky, it's perfectly fine to incorporate a little extra flour to reach the desired consistency.
Letting the Dough Rest
Cover the dough and allow it to rest for about 10 minutes. This resting period is essential as it enables the gluten to relax, resulting in a more manageable dough for rolling out.