SWEET POTATO (KUMARA) WEDGES
This is a recipe I made while attempting to finish a food tech assignment. This also works well with regular potatoes. Sweet potatoes are known as 'kumara' in New Zealand where I am from. Serve with sour cream.
Provided by Nikki Harris
Categories Side Dish Vegetables Sweet Potatoes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil.
- In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.
- Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 98 g, Fat 2.9 g, Fiber 14.2 g, Protein 8.3 g, SaturatedFat 0.5 g, Sodium 250.2 mg, Sugar 19.1 g
CREAMY, CHEESY POTATO AND KUMARA BAKE
Make and share this Creamy, Cheesy Potato and Kumara Bake recipe from Food.com.
Provided by VegeMight
Categories Potato
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Slice potatoes and kumara thinly.
- Place into a casserole dish in layers.
- Chop onion & garlic finely and sprinkle over potato and kumara.
- Crumble the stock cube over onion, then add herbs.
- Pour the cream over.
- Follow with the cheese.
- Sprinkle the breadcrumbs evenly on top.
- Bake in a 180C oven for approx 1 hour and 10 minutes, or until potatoes are tender and top is golden and crispy.
Nutrition Facts : Calories 592.6, Fat 31.3, SaturatedFat 19.5, Cholesterol 105.4, Sodium 311.9, Carbohydrate 63.5, Fiber 7.6, Sugar 5.3, Protein 16.8
NEW ZEALAND KUMARA BAKE
From Foods with a Foriegn Flavor textbook, posted for ZWT5... Contributed by Eleanor Tedford, Wiggins, CO.
Provided by NELady
Categories Yam/Sweet Potato
Time 40m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 9
Steps:
- Arrange potatoes in shallow baking pan or dish; sprinkle lightly with salt.
- Combine cornstarch, brown sugar and 1/4 t salt.
- Blend in orange juice and raisins.
- Bring mixture quickly to a boil, stirring.
- Add remaining ingredients and pour over potatoes.
- Bake, uncovered, in oven preheated to 350*F 20 minutes or until potatoes are well glazed.
- Garnish with orange slices, if desired.
- NOTE: 1-pound 2-ounce can drained sweet pototes may be substituted for cooked potatoes.
BAKED KUMARA RIBBONS
These are great used as a topping for a green tossed salad. One way of getting another vegetable into your diet!! I like to use the orange coloured ones for these but I have also used the golden and the ordinary purple skinned ones if I haven't been able to find them. This recipe comes from my youngest daughter who added these to our salads when were visiting. I just had to keep making them on our return home and have posted it here so I don't forget what to do!!!!
Provided by Jen T
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Peel the kumara and then using your potato peeler peel into ribbons.
- Toss them in the olive oil, salt & pepper.
- Spread out on a shallow baking tray.
- Bake in a hot oven about 10 mins until golden and crispy. Toss every few minutes to cook evenly. Keep an eye on them to prevent burning.
- Top off a green tossed salad with these and other goodies such as grated parmesan cheese, strips of red pepper, roasted cashews & chopped spring onions. Use your favourite dressing or just toss through a little olive oil & balsamic vinegar. Makes a simple salad look more impressive. :).
Nutrition Facts : Calories 115.6, Fat 6.8, SaturatedFat 0.9, Sodium 35.9, Carbohydrate 13.1, Fiber 1.9, Sugar 2.7, Protein 1
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STUFFED BABY KUMARA - NADIA LIM
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Category Side DishEstimated Reading Time 2 mins
- Preheat oven to 220°C. Halve kumara lengthways and score flesh in a criss-cross pattern. Place on a baking tray cut-side up, drizzle with olive oil and season with salt and pepper. Bake for 15 minutes or until flesh is tender (test with a knife tip).
- Mix smoked paprika, dried herbs and other spices together. Heat a good drizzle of oil in a large frying pan on medium heat. Cook onion with a good pinch of salt until soft. Add garlic, spice mixture and another drizzle of oil, and continue cooking for about 2 more minutes.
- When kumara is ready, remove from oven and switch to grill. Using a teaspoon, carefully scoop out most of the kumara flesh (being careful not to tear the skin) and place in a bowl.
- Add cooked onion mixture, parsley and 1 cup of cheese to kumara flesh. Gently toss to combine. Season to taste with salt and pepper.
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