Kumara Sweet Potato Dampers Recipes

KUMARA (SWEET POTATO) DAMPERS

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.

KUMARA (SWEET POTATO) AND GINGER MASH

Steps:

• Boil the kumara in salted water until tender, then drain well.
• Mash with the ginger, brown sugar and butter.
• Season with salt and pepper and serve immediately, or keep warm until serving.

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.

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.

SUGAR GLAZED KUMARA ( SWEET POTATO )

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.