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Sweet potato and chive damper

  • 0:10 Prep
  • 0:30 Cook
  • 8 Servings


  • Flour, for dusting
  • 2 cups self-raising flour
  • 1/2 teaspoon salt
  • 60g butter, chopped
  • 1 cup mashed orange sweet potato (see Notes)
  • 3/4 cup milk, plus extra for brushing
  • 1/4 cup fresh chives, finely chopped
  • 1/4 cup fresh flat-leaf parsley leaves, finely chopped
  • Butter, to serve


  • 1
    Preheat oven to 220C/200C fan-forced. Dust a baking tray with a little flour. Combine self-raising flour and salt in a bowl. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs.
  • 2
    Add mashed sweet potato, milk, chives and parsley. Using a butter knife, stir mixture until a sticky dough forms, adding a little extra milk, if necessary. Turn out dough onto a lightly floured surface. Knead until just smooth. Shape dough into a 20cm round. Put on prepared tray.
  • 3
    Lightly brush top with a little extra milk. Sprinkle with sea salt flakes and cracked black pepper. Using a sharp knife, score top of damper into 8 wedges. Bake for 30 minutes or until golden and hollow when tapped. Stand for 5 minutes. Serve warm or at room temperature with butter.

Source: taste.com.au


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