LSA is a mixture of ground linseeds, almonds and sunflower seeds. Find it in the health food aisle of the supermarket.
To make sweet potato mash: Place 500 g peeled and chopped sweet potato on a microwave-safe plate. Drizzle with 1 tablespoon water. Cover with plastic wrap. Microwave on HIGH for 5 minutes or until tender. Drain. Transfer to a bowl. Mash until smooth. Cool.
•1/3 cup pepita and sunflower seed mix
•2 teaspoons sesame seeds
•1 teaspoon poppy seeds
•2 cups self-raising flour, plus extra for dusting
•1/4 cup LSA (see notes)
•1/2 teaspoon salt
•60g chilled butter, chopped
•1 cup mashed orange sweet potato, cooled (see notes)
•3/4 cup milk, plus extra for brushing
•150g softened butter, extra, to serve
Preheat oven to 220C/200C fan-forced. Lightly dust a baking tray with a little flour.
Combine seed mix, sesame seeds and poppy seeds together in a bowl.
Combine flour, LSA and salt in a large bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine crumbs. Stir in 2 tablespoons of seed mixture. Make a well. Add sweet potato and milk. Using a butter knife, stir mixture until a soft, sticky dough forms.
Turn out dough onto a lightly floured surface. Knead gently until smooth. Shape into an 18cm round. Place on prepared tray.
Brush top with a little extra milk. Sprinkle with remaining seed mixture. Season with salt and pepper. Using a sharp knife, score the top of the damper into 8 wedges. Bake for 30 minutes or until golden and hollow when tapped. Stand for 5 minutes on tray. Serve warm with softened butter.