Baby marrow & sweet potato loaf

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.

Print Recipe

Baby marrow & sweet potato loaf

Serves: 6

Total Time: 1 hour 20 mins + cooling

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

1

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.

2

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.

3

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. 

4

Spread mixture into pan; level surface, then top with extra rosemary sprigs.

5

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. 

6

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