A warm, savoury loaf that’s perfect for braai sides or a cosy afternoon snack — this Baby Marrow & Sweet Potato Loaf combines the earthy sweetness of orange sweet potato with tender, grated baby marrow. Flavoured with garlic, onion, rosemary, and sun-dried tomatoes, and lifted by Parmesan-style cheese and a hint of nutmeg, it’s a deliciously wholesome twist on traditional bread. Serve it warm or at room temperature, paired with butter or herby soft cheese — your next gathering just got a tasty upgrade.
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.
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Also See: Baby marrow corn loaf
Feature image credit: Armedia
