Aka sweet potato, kumara is a versatile, delicious highly nutritious vegetable.
Many of the salads I make have a wedge of baked kumara tucked away inside or chunks scattered throughout and I thought you might like to know how to bake it. Basically a two step process, all you need is a couple of hours up your sleeve for baking time.
- Preheat oven to 180°C
- Wash kumara.
- Tear off a square shaped piece of foil and wrap kumara so that no skin is showing.
- Place in the middle of the oven.
- Cooking time will vary depending on the size of your kumara!
- Open the oven door and gently press to check softness. Can take anywhere between one and two hours to be perfectly done.
Will be really soft (feels like a ripe avocado) when cooked.
Baked kumara will last for a week in the fridge wrapped in foil, becoming stickier and sweeter as time goes by. Keep them on a plate to catch the sticky juice which ooze out of the folds in the foil.
The orange ones are best for juicy stickiness. Purple have a tendency to be slightly dry.
Great as a spread on crackers or bread, used as a dip with crudités, as a sandwich filling, as chunks diced onto pizza with tomato and cheese, stuffed into ravioli or cannelloni, in salad to add texture and substance and thrown diced into curry or a lamb casserole to add sweetness.
Do you have a favourite kumara / sweet potato recipe?
*Nutrition: high in vitamin B6, good source of vitamin C. Good for warding off colds and viruses, protecting from disease and assisting in formation of bones and teeth. Source of Vitamin D crucial for immune system and overall health. Contain iron, a good source of magnesium and potassium. Kumara are sweet but their natural sugars are slowly released into the bloodstream, helping to ensure a balanced and regular source of energy, without the blood sugar spikes linked to fatigue and weight gain. High in carotenoids.