Good Food
Ingredients
Method
1.Preheat oven to 210°C or 190°C fan. Line a baking tray with baking paper.
2.Cook kumara in a large saucepan of salted boiling water for 10-12 mins, until tender. Drain well and return to pan. Mash with butter until smooth.
3.Combine flour and baking powder in a medium bowl. Season. Stir through kumara and milk until mixture forms a soft dough. Turn out onto a lightly floured surface and, using a lightly floured rolling pin, roll out to a 1cm – thick rectangle.
4.Spread pesto over dough, leaving a 3cm edge along one long side. Brush edge with a little extra milk. From opposite long side, roll up gently to form a log. Place on prepared tray, seam-side down, and brush with extra milk to glaze.
5.Scatter salt and pepitas over log and bake for 20-25 mins, until golden brown and log sounds hollow when tapped. Transfer to a wire rack to cool. Cut into slices and serve topped with extra pesto.
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