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 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

Ingredients

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

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