Kumara Sweet Potato Wedges With Mustard And Lime Yogurt Recipes

SWEET POTATO (KUMARA) 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.

KUMARA (SWEET POTATO) WEDGES WITH MUSTARD AND LIME YOGURT

Steps:

• Pre-heat oven to 200ºC.
• Place wedges on a tray lined with baking paper. Coat lightly with oil then sprinkle with seasoning. Cook for 25-30 minutes.
• Mix together yoghurt, lime and mustard and serve with wedges.

KUMARA (SWEET POTATO) & RICE PATTIES

Steps:

• Cook the rice in a large saucepan of salted water until done.
• Meanwhile chop & steam or boil the sweet potato until tender, drain well. Transfer to a large bowl and mash until almost smooth.
• Cut the zucchini into small dice (about the size of the baby peas) add this and all other ingredients to kumara and mix well, season with salt & pepper.
• Divide the mixture into equal portions and cook in non stick fry pan lightly oiled for 3 minutes each side, drain on paper towel.
• Sprinkle with sea salt and serve on a bed of baby spinach and drizzle with sweet chili sauce.
• Note: Nice eaten cold drizzled with lemon juice.

GRILLED HONEY MUSTARD SWEET POTATO WEDGES

Steps:

• Peel and slice potatoes into wedges. In medium size bowl, toss in oil.
• Bake in oven set at 500 degrees for about 8 minutes.
• In the meantime, mix honey, wine and mustard. After the 8 minutes, remove potatoes from oven, and brush on half the marinade. Reduce oven temperature to 450 degrees and bake for 3 minutes more.
• Apply remaining sauce and return to oven to complete baking, about 3 to 5 more minutes.
• Season with salt and pepper.

CRISPY POTATO WEDGES WITH MUSTARD

Steps:

• Preheat oven to 400 degrees F. Pierce potatoes with a fork and bake them until almost cooked, about 30 to 40 minutes. (Alternatively, microwave them on high for 6 minutes, turning them halfway through.) Leave oven on.
• In a large bowl, stir together mustard, olive oil, thyme, salt and pepper. When cool enough to handle, cut potatoes lengthwise into 4 wedges each. Toss wedges in mustard mixture until thoroughly coated.
• Raise oven temperature to 500 degrees F. Lay potato wedges, with one cut side down, on a rimmed baking sheet and roast for 20 minutes, turning them onto the other cut side after 10 minutes. Transfer to a warmed platter and serve.