Kumara Kumala Or Sweet Potato Pie 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 OR SWEET POTATO PIE (NEW ZEALAND)

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.

SWEET POTATO (KUMARA) AND LENTIL PIE

Steps:

• Pastry:.
• Put flour and baking powder into a food processor fitted with metal chopping blade and pulse to combine.
• Add butter and process.
• Add water and process until dough just starts to ball.
• Remove from processor and lightly knead.
• Roll out the dough and use to line a 23cm flan dish.
• Chill while preparing the filling.
• Filling:.
• Put lentils and bay leaf into a saucepan.
• Pour in sufficient water to come 2.5cm above the lentils.
• Cook for about 20 minutes, or until soft and all the water has been absorbed.
• Remove bay leaf and set lentils aside.
• Peel and chop sweet potato (kumara) and cook in boiling salted water until tender. Drain and mash.
• Peel and finely chop the onion and saute in oil until the onion becomes clear. Remove from heat.
• Beat the eggs in a small bowl.
• Mix together the eggs, lentils and onion mixture. Add the soy sauce, tomato paste, cumin and salt.
• Spoon mixture into prepared flan dish. Smooth top surface over.
• Bake at 180 degrees C, for 45 minutes until golden and set. Sprinkle cheese over top after baking for 30 minutes.
• Serve hot or cold with salad.
• NB: You can use ready bought Short Crust Pastry.

KUMARA(KUMALA OR SWEET POTATO) PIE

Steps:

• Preheat oven to 350 ° F.
• Boil Kumara until tender and drain excess water.
• Mash with butter & add beaten eggs and pineapple juice.
• Place mixture into a greased oven dish and decorate with pineapple rings and sprinkle lightly with brown sugar, cinnamon and nutmeg.
• Bake for 30-40 minutes or until golden,
• **This pie is delicious served with Ice-cream or Whipped cream~.

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.

KUMARA PIE

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.