Kumara Sweet Potato Buns Recipes

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KUMARA OR SWEET POTATO PIE (NEW ZEALAND)



Kumara or Sweet Potato Pie (New Zealand) image

POSTED FOR ZAAR WORLD TOUR 5. This mouthwatering kumara pie is Kiwi. A delicious alternative to pumpkin pie. The sweet potato is first steamed and then blended with a mixture of dark brown sugar, eggs, milk and warm spices like cinnamon, nutmeg and cloves. The mixture is baked in a basic pie shell for about 35-40 minutes. The result is a deliciously smooth, sweet pie with a fragrant aroma. From http://australianfood.about.com.

Provided by UmmBinat

Categories     Pie

Time 1h10m

Yield 8 Slices, 8 serving(s)

Number Of Ingredients 15

1 1/4 cups all-purpose flour
1/4 cup icing sugar
100 g butter, cubed
2 tablespoons ice-cold water
900 g sweet potatoes or 900 g kumara, peeled and cut into chunks
1 cup of loose dark brown sugar
1 cup milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch ground cloves
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
whipping cream (optional)
vanilla ice cream (optional)

Steps:

  • In a large bowl sift together the flour and icing sugar. Add the butter and use your fingertips to gently rub and combine until the mixture resembles coarse crumbs of different sizes but none larger than a pea.
  • Add the ice-cold water and gently mix with your hands until mixture comes together. Roll into a ball and wrap in plastic. Refrigerate while you steam the sweet potato.
  • Steam sweet potato chunks until tender.
  • Place chunks into a blender or food processor along with milk, sugar, butter, cinnamon, nutmeg and cloves. Blend until smooth. Let the mixture cool a little before adding the eggs and vanilla essence and then blend again to combine. Set aside.
  • Pre-heat the oven to 350F (180C).
  • Remove pie dough from fridge and place on a floured surface. Roll out to fit larger than the pie tin. Place dough in tin and press down onto base and up the sides with your fingers to make the shell. Trim the sides and then press down with a fork or your fingers.
  • Line pastry shell with baking paper and fill with pie weights. Bake in the oven for 10-12 minutes until partially cooked. Remove from oven and remove pie weights and baking paper. Cool for 1 or 2 minutes.
  • Pour sweet potato mixture into the pie shell and bake for a further 35-40 minutes. Remove from oven and cool.
  • Serve with whipping cream or vanilla Ice cream on the side.

Nutrition Facts : Calories 466.2, Fat 18.5, SaturatedFat 11.2, Cholesterol 99.1, Sodium 218.1, Carbohydrate 69.8, Fiber 4, Sugar 35.1, Protein 6.5

SWEET POTATO (KUMARA) WEDGES



Sweet Potato (Kumara) Wedges image

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

2 teaspoons vegetable oil
¼ cup all-purpose flour
1 teaspoon paprika
1 teaspoon mustard powder
1 pinch salt
½ teaspoon ground black pepper
4 large sweet potatoes, cut into wedges

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

KUMARA (SWEET POTATO) DAMPERS



Kumara (Sweet Potato) Dampers image

From the Australian Women's Weekly Gluten-free and Allergy-free cookbook. Haven't tried so times are as per recipe in cookbook. After first two reviews I have changed the cooking times, hopefully they will reflect the right timing.

Provided by ImPat

Categories     Quick Breads

Time 40m

Yield 4 dampers, 4 serving(s)

Number Of Ingredients 9

1 2/3 cups gluten-free self-raising flour (225 grams)
1 teaspoon caster sugar
1/4 teaspoon salt
20 g butter
1/2 cup kumara (cooked, cold and mashed finely)
1/2 cup buttermilk (125ml)
2 tablespoons water (approximately)
2 teaspoons milk (approximately)
2 teaspoons gluten-free self-raising flour (extra)

Steps:

  • Preheat oven to 220C/200C fan forced.
  • Oil a flat baking/cookie tray/sheet.
  • Sift dry ingredient into a large bowl and rub in the butter till you have a fine breadcrumb consistency.
  • Add the kumara, buttermilk and enough of the water to mix to a soft sticky dough and then transfer dough to a floured surface and knead until smooth.
  • Divide dough into 4 equal portions.
  • Roll each portion into rounds and placed on oiled tray.
  • Cut a cross through the top of the dough about 5mm deep.
  • Brush tops with milk and then dust with extra flour.
  • Bake dampers for about 20 to 25 minutes.

SUGAR GLAZED KUMARA ( SWEET POTATO )



Sugar Glazed Kumara ( Sweet Potato ) image

A great veggie side for a roast or grill. Regular potatoes can be used for this dish or a mixture of kumara and potatoes

Provided by Jubes

Categories     Yam/Sweet Potato

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 4

500 g kumara, peeled and chopped (1 lb)
2 tablespoons oil
2 tablespoons sugar
1/2 teaspoon ground sea salt

Steps:

  • Add the peeled and chopped kumara to a saucepan of boiling water. Boil for 10 minutes, or until just tender. Drain.
  • Heat the oil in a frypan. Add the sugar and stir over a low heat until lightly golden.
  • Add the kumara in a single layer and cook until evenly coated with the glaze and heated through. Be as gentle as possibe when moving the kumara (this is to keep it looking in good shape). Shake the pan regularly to keep the kumara from sticking to the pan.
  • Sprinkle with salt and serve.

Nutrition Facts : Calories 256, Fat 9.2, SaturatedFat 1.2, Sodium 479.3, Carbohydrate 41.9, Fiber 5, Sugar 15.3, Protein 2.6

KUMARA / SWEET POTATO BUNS



Kumara / Sweet Potato Buns image

From my South Pacific e-cookbook, looks simple and yummy. I guess that 3 cups of mashed sweet potato is about 3 large ones? Can easily be veganized using almond, soy, etc. milk instead. If you don't have self-rising flour, use 1 cup all-purpose flour with 1/2 tsp salt and 1/4 tsp baking soda. I imagine this would also be tasty with pumpkin puree and a little pumpkin pie spice. The cinnamon is my addition because they appeared too bland otherwise.

Provided by the80srule

Categories     Breads

Time 45m

Yield 12 buns, 12 serving(s)

Number Of Ingredients 5

3 cups mashed sweet potatoes
1 cup milk
1 cup self-rising flour
1 teaspoon cinnamon
1 teaspoon lemon juice

Steps:

  • Peel the sweet potatoes and boil them for 20 minutes or until mashable. Drain and mash, and let cool in a large bowl.
  • Add the milk to the mashed sweet potatoes after they cooled off enough.
  • Sprinkle in the lemon juice and cinnamon, and any additional spices you'd like and add the flour in bit by bit to make a firm dough.
  • Shape the dough into egg-size balls, and place in a greased pie pan or cookie sheet.
  • Bake at 450F or 220C for 15-25 minutes or until set. Cool then serve.

Nutrition Facts : Calories 112.8, Fat 1, SaturatedFat 0.5, Cholesterol 2.9, Sodium 164.4, Carbohydrate 23.4, Fiber 2.4, Sugar 4.7, Protein 2.8

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