Kumara (Sweet Potato) Dampers

Recipe by ImPat
READY IN: 40mins
SERVES: 4
YIELD: 4 dampers
UNITS: US

INGREDIENTS

Nutrition
  • 1 23
    cups gluten-free self-raising flour (225 grams)
  • 1
    teaspoon caster sugar
  • 14
    teaspoon salt
  • 20
  • 12
    cup kumara (cooked, cold and mashed finely)
  • 12
    cup buttermilk (125ml)
  • 2
    tablespoons water (approximately)
  • 2
    teaspoons milk (approximately)
  • 2
    teaspoons gluten-free self-raising flour (extra)
Advertisement

DIRECTIONS

  • Preheat oven to 220C/200C fan forced.
  • Oil a flat baking/cookie tray/sheet.
  • Sift dry ingredient into a large bowl and rub in the butter till you have a fine breadcrumb consistency.
  • Add the kumara, buttermilk and enough of the water to mix to a soft sticky dough and then transfer dough to a floured surface and knead until smooth.
  • Divide dough into 4 equal portions.
  • Roll each portion into rounds and placed on oiled tray.
  • Cut a cross through the top of the dough about 5mm deep.
  • Brush tops with milk and then dust with extra flour.
  • Bake dampers for about 20 to 25 minutes.
Advertisement