Ingredients

• Ingredients 300g sweet potato, peeled weight 300g gluten free plain flour 2 tsp baking powder ½ tsp sea salt flakes 65ml water 3 tbsp olive oil

Preparation

• Preparation If you make the pureed sweet potato in advance then it will take hardly anytime at all to bake. Makes 1 loaf and Serves 8 Method Preheat the oven to 200c and lightly grease a baking tray. Peel the sweet potato and cut into 2cm chunks.  Bring a saucepan of salted water to the boil, add in the sweet potato and boil gently for 10 minutes or until the sweet potato is very tender to a knife point – you want them almost on the point of collapse as this will help when pureeing them.  Remove from the heat and drain, place in a food processor and blitz until completely smooth. Place the flour, baking powder and salt into a large mixing bowl and whisk together until combined.  Add the sweet potato puree, water and olive oil and mix together until combined and pulling into a ball of dough.  Use your hands to pull the dough together and knead very lightly for a minute or two just to smooth out the dough and help bring it together. Shape the dough into a circle around 6 inches in diameter, smoothing the edges and the top with your hands.  Place on the baking sheet and then use a sharp knife to cut two crosses into the top of the loaf, about ½ cm deep, so that the loaf is already marked into 8 wedges before it goes into the oven. Bake in the oven for 35 – 40 minutes until golden and crisp.  Serve while warm.