Sweet Potato and Pea Damper with Bush Tomato Butter
A rustic Australian damper bread filled with sweet potato and peas, served warm with a flavorful bush tomato butter that adds a tangy, native twist. This australian-inspired quick meals ready in about 60 minutes pairs self-raising flour, thawed frozen peas, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups self-raising flour
- 1 medium (about 200 g), peeled and grated sweet potato
- 1/2 cup, thawed frozen peas
- 1 tsp salt
- 1 cup cold water
- 100 g, softened unsalted butter
- 2 tbsp bush tomato chutney
- 2 tbsp, for greasing olive oil
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large bowl, combine 3 cups self-raising flour and 1 tsp salt.
- Step 2: Add 200 g peeled and grated sweet potato and 1/2 cup thawed frozen peas to the flour mixture and stir to distribute evenly.
- Step 3: Gradually add 1 cup cold water, mixing with a spoon until a soft dough forms. If too sticky, sprinkle a little more flour.
- Step 4: Turn dough onto a lightly floured surface and knead gently 5 times to bring together.
- Step 5: Shape dough into a round loaf about 7 inches in diameter, place on a greased baking tray with 2 tbsp olive oil, and lightly score a cross on top with a sharp knife.
- Step 6: Bake for 40-45 minutes until golden brown and a skewer inserted in the center comes out clean.
- Step 7: Meanwhile, mix 100 g softened unsalted butter with 2 tbsp bush tomato chutney until smooth.
- Step 8: Serve warm damper with generous dollops of bush tomato butter for spreading.
Frequently asked questions
How long does Sweet Potato and Pea Damper with Bush Tomato Butter take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sweet Potato and Pea Damper with Bush Tomato Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep self-raising flour from drying out.
Can I substitute ingredients in Sweet Potato and Pea Damper with Bush Tomato Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sweet Potato and Pea Damper with Bush Tomato Butter for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sweet Potato and Pea Damper with Bush Tomato Butter?
Australian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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