Baked lemon kumara

Baked lemon kumara

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1hour


7 people made this

Kumara are one of the vegetables traditionally roasted with a joint of meat, but they're also enjoyed in many other ways. In this dish, the brown sugar helps give them a crispy edge, but the sweetness is cut by the fresh taste of lemon.

Lynn Cole

Ingredients
Serves: 6 

  • 3 large kumara (sweet potatoes), about 1.5 kg, peeled and cut into large chunks (about the size of an egg)
  • Salt
  • Finely grated rind and juice of 2 lemons
  • 2 tablespoons brown sugar
  • 60 g butter, softened
  • Freshly ground black pepper

Directions
Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

  1. Put the kumara in a saucepan, cover with lightly salted cold water and bring to the boil. Lower the heat and cook until tender. Drain well, then cut into small cubes.
  2. Preheat the oven to 200°C. Mix the grated lemon rind, lemon juice and brown sugar together and add 1/4 teaspoon of salt. Use some of the butter to grease a shallow ovenproof dish, then tip in the kumara cubes. Pour over the lemon mixture, using a rubber scraper to ensure that none is left in the bowl. Toss this through the kumara, grind on some black pepper and dot generously with butter.
  3. Bake for 15 minutes, then remove from the oven. Give a good stir to bring the kumara from the bottom of the dish to the top and return it to the oven to cook for 15 minutes more, or until crisp and golden. Serve hot.

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Reviews (4)

ClassicLady
1

Lovely!!!! Friend who "doesn't like Kumara" went bach for 2nds and 3rds. Easily prepared. Watch the precooking - I think my kumera was perhaps a little too soft will watch and ensure just cooked. next time Yes will use again :-) - 17 Oct 2009

reneepaj
0

What unique flavors! I didn't cube the kumara, but sort of mashed it up and baked for a little less than the recipe called for. Kids loved it. Nice recipe! - 28 May 2013

nat.geo.phine
0

Used different ingredients. I used the rind of two lime and the juice of one and half. A bit tangy but still on the tasty side. Great recipe. Thank you for sharing. - 10 Dec 2010

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