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    You are in: Home / Australian / Kumara (Sweet Potato) Dampers Recipe
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    Kumara (Sweet Potato) Dampers

    Kumara (Sweet Potato) Dampers. Photo by Katzen

    1/7 Photos of Kumara (Sweet Potato) Dampers

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    I'mPat's Note:

    From the Australian Women's Weekly Gluten-free and Allergy-free cookbook. Haven't tried so times are as per recipe in cookbook. After first two reviews I have changed the cooking times, hopefully they will reflect the right timing.

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    Serves: 4



    Units: US | Metric

    • 1 2/3 cups gluten-free self-raising flour (225 grams)
    • 1 teaspoon caster sugar
    • 1/4 teaspoon salt
    • 20 g butter
    • 1/2 cup kumara (cooked, cold and mashed finely)
    • 1/2 cup buttermilk (125ml)
    • 2 tablespoons water (approximately)
    • 2 teaspoons milk (approximately)
    • 2 teaspoons gluten-free self-raising flour (extra)


    1. 1
      Preheat oven to 220C/200C fan forced.
    2. 2
      Oil a flat baking/cookie tray/sheet.
    3. 3
      Sift dry ingredient into a large bowl and rub in the butter till you have a fine breadcrumb consistency.
    4. 4
      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.
    5. 5
      Divide dough into 4 equal portions.
    6. 6
      Roll each portion into rounds and placed on oiled tray.
    7. 7
      Cut a cross through the top of the dough about 5mm deep.
    8. 8
      Brush tops with milk and then dust with extra flour.
    9. 9
      Bake dampers for about 20 to 25 minutes.

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    Ratings & Reviews:

    • on May 08, 2010


      So delicous!! These gorgeously crunchy on the outside and melt in your mouth soft on the inside dampers are just wonderful! Loula's comment about making a sweet version got me thinking, and I made just that for breakfast this morning. I started off with two small sweet potatoes, which I microwaved for 5 minutes, then let cool. After negotiations with my parrots, who apparently love sweet potato, I ended up with exactly 1/2 cup of mashed sweet potato. I added 1 tsp of vanilla, 1 tsp of cinnamon, 1 tbsp of maple syrup, and 1/4 cup each of cinnamon chips and pecans. I sprinkled the tops with maple sugar and cinnamon. This recipe is very accomodating to changes, and I was so delighted that DH, who I wasn't sure would think sweet potatoes for breakfast was a good idea, loved them! Thanks, Pat, for posting such a fantastic recipe! Oh - I should note I use regular self-rising flour, rather than the GF. I can't wait to try these with WW flour and oatmeal! Made for Zaar Stars Tag.

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    • on February 14, 2010


      Yummy! A crusty outside hides a very light and tender inside. Made as written using 1/2 cup canned pumpkin puree in place of sweet potato. Cooked at 400 F for 22 minutes. Makes 4 good size rolls. This are going in the keeper file and will be made often. Tanks so much for the post.

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    • on September 30, 2009


      These are absolutely delicious! I think I could add 1/4 to 1/2 cup in additional kumara and they'd still be superb. Good way to get some all-important orange veg into the kids - they loved them. I used regular SR flour.

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    Read All Reviews (5)


    Nutritional Facts for Kumara (Sweet Potato) Dampers

    Serving Size: 1 (63 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 67.8
    Calories from Fat 39
    Total Fat 4.4 g
    Saturated Fat 2.7 g
    Cholesterol 12.2 mg
    Sodium 216.6 mg
    Total Carbohydrate 5.9 g
    Dietary Fiber 0.5 g
    Sugars 3.2 g
    Protein 1.4 g

    The following items or measurements are not included:

    gluten-free self-raising flour

    gluten-free self-raising flour

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