Kumara Sweet Potato Dampers Recipes

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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.

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

KUMARA (SWEET POTATO) AND GINGER MASH



Kumara (Sweet Potato) and Ginger Mash image

Make and share this Kumara (Sweet Potato) and Ginger Mash recipe from Food.com.

Provided by Outta Here

Categories     Yam/Sweet Potato

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 6

2 large kumara, peeled and chopped (sweet potatoes)
1 1/2 tablespoons fresh ginger, peeled and grated
1 tablespoon brown sugar
1 tablespoon butter
salt, to taste
white pepper, to taste

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.

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) DIP



Kumara (sweet Potato) Dip image

Make and share this Kumara (sweet Potato) Dip recipe from Food.com.

Provided by robik2423

Categories     Vegetable

Time 20m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon paprika
2 garlic cloves (crushed)
1 1/2 cups mashed kumara, approx (peeled, cooked & mashed)
3/4 cup natual yoghurt
2 tablespoons chopped fresh coriander

Steps:

  • Heat oil in frying pan & saute garlic & spices for 1-2 min or until fragrant.
  • Compine spice mix with all remaining ingreadients.
  • Refrigerate until cold.

Nutrition Facts : Calories 72.2, Fat 3.5, SaturatedFat 1, Cholesterol 4, Sodium 33.5, Carbohydrate 9, Fiber 1.3, Sugar 2.9, Protein 1.8

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