Baby marrow & sweet potato loaf
Make this delicious and healthy Baby marrow & sweet potato loaf recipe at your next braai get together!
TOTAL TIME 1 hour 20 mins + cooling | SERVES 6
INGREDIENTS
- 1 tbsp Olive oil
- 1 Onion, finely chopped
- 2 Garlic, minced
- 2 tsp Rosemary, finely chopped
- 2 Large (300g) baby marrow, coarsely grated
- 1 Small (250g) orange sweet potato, coarsely grated
- 1 cup Self-raising flour
- 1 cup (80g) Parmesan-style cheese, finely grated
- ½ tsp Ground nutmeg
- 1 tsp Ground black pepper
- 5 Eggs, lightly beaten
- ½ cup Amasi or buttermilk*
- ¼ cup Sun-dried tomatoes in oil, drained, thinly sliced
- 2 sprigs Fresh rosemary, extra
METHOD
PREHEAT the oven to 180°C. Grease a 10cm x 20cm loaf pan; line base and long sides with baking paper, extending the paper 5cm over the edge.
HEAT oil in a frying pan over medium heat. Cook onion, garlic and chopped rosemary, stirring, for 4 minutes or until lightly golden. Transfer to a large bowl; cool slightly.
SQUEEZE excess liquid from grated baby marrow. Add squeezed baby marrow to onion mixture with sweet potato, flour, cheese, nutmeg and pepper; stir to combine. Make a well in the centre, add egg, buttermilk or amasi, and sun-dried tomatoes; stir until just combined.
SPREAD mixture into pan; level surface, then top with extra rosemary sprigs.
BAKE loaf for 1 hour or until browned and a skewer inserted into the centre comes out clean. Cover loosely with foil if over-browning during cooking.
COOL in pan for 20 minutes before turning out. Serve warm or at room temperature.
*To make your own buttermilk, add 1 tbsp white vinegar to 1 cup of milk.
FOOD TEAM TIP: Enjoy the bread with butter or herb-flavoured soft cheese alongside your braai meat.
Baby marrow & sweet potato loaf
Ingredients
- 1 tbsp Olive oil
- 1 Onion, finely chopped
- 2 Garlic, minced
- 2 tsp Rosemary, finely chopped
- 2 Large baby marrow, coarsely grated
- 1 Small orange sweet potato, coarsely grated
- 1 cup Self-raising flour
- 1 cup (80g) Parmesan-style cheese, finely grated
- ½ tsp Ground nutmeg
- 1 tsp Ground black pepper
- 5 Eggs, lightly beaten
- ½ cup Amasi
- ¼ cup Sun-dried tomatoes in oil, drained, thinly sliced
- 2 sprigs Fresh rosemary, extra
Instructions
Preheat the oven to 180°C. Grease a 10cm x 20cm loaf pan; line base and long sides with baking paper, extending the paper 5cm over the edge.
Heat oil in a frying pan over medium heat. Cook onion, garlic and chopped rosemary, stirring, for 4 minutes or until lightly golden. Transfer to a large bowl; cool slightly.
Squeeze excess liquid from grated baby marrow. Add squeezed baby marrow to onion mixture with sweet potato, flour, cheese, nutmeg and pepper; stir to combine. Make a well in the centre, add egg, buttermilk and sun-dried tomatoes; stir until just combined.
Spread mixture into pan; level surface, then top with extra rosemary sprigs.
Bake loaf for 1 hour or until browned and a skewer inserted into the centre comes out clean. Cover loosely with foil if over-browning during cooking.
Cool in pan for 20 minutes before turning out. Serve warm or at room temperature.
Made this Baby marrow & sweet potato loaf? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Breakfast tart
Feature image : Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
