Baked Kumera Sweet Potato With Sweet Smoked Paprika Recipes

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.

Steps:

• Heat oven to 425 degrees. Combine the sweet potatoes, onion and garlic in a large bowl, and drizzle the olive oil over it, then toss to coat. Sprinkle the salt, pepper and smoked paprika over the potatoes, and toss again to coat. Tip the potatoes onto a sheet pan or into a shallow casserole, then cover it with foil.
• Roast the potatoes in the oven, tossing occasionally, until they are soft at the center and beginning to crisp at the edges, approximately 30 to 40 minutes. Serve hot, drizzled with burned-scallion crema if you like.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a baking pan in the oven to heat up.
• Mix olive oil, garlic, oregano, smoked paprika, and hot sauce in a large bowl. Toss potato wedges in the oil until well coated.
• Pour wedges into the hot baking pan.
• Bake in the preheated oven until crisp and golden, about 40 minutes.

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Prick each potato once with a fork, then bake potatoes in a foil-lined shallow baking pan until tender, about 1 hour. When cool enough to handle, peel, then cut away any eyes or dark spots. Purée potatoes with butter, cream, paprika, salt, and cayenne in a food processor until smooth.

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.

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut 1.5kg (about 7) sweet potatoes into chunky chips and put in a large bowl. Drizzle with 3 tbsp vegetable oil, then sprinkle with 2 tsp sweet smoked paprika, 2 tbsp fine cornmeal or polenta and plenty of seasoning.
• Toss until well coated, then divide the chips between 2 large baking trays lined with baking parchment. Cook for 35 mins until golden and crunchy, tossing halfway through cooking.

Steps:

• Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
• Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.