Roast sweet potato, pancetta and maple loaf from Stirring Slowly: Recipes to Restore & Revive (page 48) by Georgina Hayden

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Notes about this recipe

  • Eat Your Books

    Can substitute plain flour for wholemeal flour.

  • Boffcat on May 11, 2019

    Very good - the preparation is a little bit of a performance as you have to first peel, chop and roast the sweet potatoes, but the final loaf is moist, flavoursome and unusual enough to be interesting. I reduced the maple syrup slightly (to just under 2 tbsp) and used streaky bacon in place of pancetta (predictably, it needed a much higher temperature than 170°C to crisp up!). If omitting the pancetta/bacon I would be tempted to substitute an alternative for both texture and additional flavour, as I felt it was a welcome inclusion. My loaf took 1h10 to cook.

  • raybun on January 20, 2017

    I was intrigued by the ingredients and really wanted to love it, but the pancetta didn't do anything for me. The family didn't appreciate it very much either. I think it would have been fine had I omitted the pancetta, as the rest of the cake had a nice texture and taste.

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