This easy, delicious loaf combines sweet potato and green chilli in a no yeast batter.
Just mix and bake!
This recipe will make one loaf and is the perfect side dish, to serve with soups, chilli, casseroles and roast meats.
It would also be just the ticket to take along when you need to take something to a bbq.
Doesn’t take any more time to prepare than a coleslaw or potato salad!
Preheat your oven to 180C and grease a loaf tin. I also like to line my tins with baking paper.
3 cups self raising flour
1 cup mashed, cooked sweet potato
1 cup plain yoghurt and milk mix. I added a couple of tablespoons of plain yoghurt to milk to make 1 cup. You could also sour plain milk with a teaspoon or so of lemon juice or vinegar, or use buttermilk. The acidity in this soured milk helps with raising and makes a lighter loaf.
1 teaspoon bicarbonate of soda
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground nutmeg
1 tablespoon finely chopped green chilli.
The amount of chilli you use will depend on your own personal tasted and on the type of chilli you use. I used long, green cayenne, a hotter chilli than, say, the jalapeno.
1/4 cup very thinly sliced red onion (just to decorate the top)
Beat the eggs with the milk and mashed sweet potato.
Mix everything else, except the onion, in a large bowl.
Poor in your egg/milk/sweet potato mix and stir to combine
Do not overmix, or you will toughen your loaf. It doesn’t need to be perfectly smooth or anything, just well mixed.
Scrape into your prepared pan and decorate the top with the red onion and some additional shreds of green chilli.
Bake for around 40 minutes. You can tell it’s done when the colour is golden and the centre is firm to touch. You might prefer to test the inside with a satay stick or skewer if you feel unsure.
Leave to cool in the pan for 10 minutes before turning out onto a wire rack.
Slice and enjoy!
If you’re taking or to someones house, leave uncut and wrap in a clean, “vintage inspired” teatowel. Looks fabulously old school and makes an excellent gift!