Kumarapie Recipes

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

Ingredients

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 PIE

Kumara Pie image

From the NZ restaurant Kai in the City (a restaurant based on traditional and contemporary Maori kai combined with the best of international cuisine). With purple kumara you may need to add about 1/2 cup of milk to soften the purée. However, if you use golden kumara, which are more moist, you may not need to add any milk.

Provided by Pikake21

Categories Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 cup flour
1/2 cup icing sugar
125 g butter
1 egg yolk
2 tablespoons ice-cold water
1 large egg
1 cup boiled kumara, plus
1/2 cup boiled kumara, pureed (remember, you may need to add about 1/2 cup of milk to soften the puree)
1/4 cup sugar
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg

Steps:

For the base.
Process all the ingredients in a food processor until the pastry starts to come together.
On a floured bench roll out to fit a 23cm loose-bottomed tart tin.
Line the tin with the pastry then line the shell with baking paper, fill with baking beans or rice and bake blind at 180°C for 12 minutes.
Cool.
For the filling.
Process all the ingredients in a food processor until well mixed.
Pour into the baked pastry case and bake for a further 45-55 minutes at 180°C.
Serves this pie in wedges with butterscotch sauce and a scoop of harakeke seed ice-cream.

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