Sweet Potato, Roasted Pepper & Chorizo Bread

This is a really tasty and easy to bake recipe. It’s gorgeous with or without the chorizo and could be served with soup or a salad as something a little different. It’s from Miranda Gore Browne’s book, Bake Me A Cake as Fast As You Can.

It makes a 2lb loaf tin and I used a liner but you can line the tin with parchment if you prefer. After making this, I would probably reduce the amount of olive oil by about 20ml and when crisping the chorizo, I would omit any oil as it contains enough on it’s own. You can try the original recipe as given below and see what you feel yourself. It doesn’t produce an oily result but it can be difficult to slice properly and I felt by reducing the amount of oil, it might result in a sturdier loaf.


300g sweet potato

80ml olive oil (see above)

150g chorizo, finely sliced (see above)

2 large eggs

150g self raising flour but I used 75g each wholemeal flour and self raising to get a healthier result

1 tsp bicarbonate soda

half tsp salt

2 tsp paprika

100g roasted peppers in oil, drained and chopped (I would suggest you pat them dry to remove all the oil)

A handful of mixed seeds for sprinkling (optional – I used pumpkin, sesame and sunflower seeds)


Preheat oven to 170C (325F / Gas 3)

Prick the skin of the sweet potatoes with a fork and microwave for 10 mins. Slice in half and schoop out the flesh into a bowl.

Heat 1 tbsp. of the olive oil in a pan and fry the chorizo until crisp. Set aside to cool a bit. (see note above)

Add the eggs and remaining oil to the sweet potato and stir in the dry ingredients. Add the peppers and chorizo and keep a few for the top of the loaf. Mix well to combine everything.

Scrape this into the tin and top it with the chorizo slices and sprinkle the mixed seeds on top. Bake in the preheated oven for 30-35 minutes or until a skewer comes out clean. I left mine in for a further 5 mins.

Leave to cool completely in the tin. Don’t try to take it out before it’s totally cold or it will fall apart.

Another combination would be to chop up sundried tomato pieces and add to the mixture at the same time as the peppers. Keep some aside to decorate the top too.

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Enjoy – Soraya x




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