|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 32g||11%|
|Dietary Fiber 6g||22%|
|Total Sugars 13g|
|Vitamin C 24mg||119%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In New Zealand, sweet potato is also known by its Maori name, kumara. In this recipe, sweet potatoes are roasted and served with a crisp romaine lettuce salad.
You can use any kind of nuts in this salad. For instance, macadamias, almonds, or pistachios all add some protein to the meal.
1 large kumara or sweet potato, peeled and diced into cubes
1 tablespoon olive oil, for drizzling on kumara to roast
For the Salad:
6 leaves romaine lettuce, chopped
8 cherry tomatoes, halved
4 radishes, sliced
Handful crumbled feta cheese
Handful pine nuts
Dash extra-virgin olive oil, for salad
Dash balsamic vinegar, for salad
Sea salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Roast the Sweet Potato
Gather the ingredients.
Heat the oven to 350 F.
Place the sweet potato in a baking dish and drizzle with nonpremium olive oil. Sprinkle on a pinch of salt. Roast for 25 minutes or until soft. Set aside to cool when done.
Make the Salad
Gather the ingredients.
Arrange lettuce, tomatoes, and radishes in a serving bowl. Add the cooled cubes of roasted sweet potato. Sprinkle on some feta cheese and pine nuts.
Finally, drizzle some extra-virgin olive oil and balsamic vinegar on top. Lemon juice also works well. Adjust the seasonings with sea salt and freshly ground black pepper to taste.
More About New Zealand Sweet Potatoes
There are four main varieties of tropical sweet potato, known as kumara, grown in New Zealand— the orange (Beauregard), red (Owairaka), gold (Toka Toka), and Purple Dawn, although new varieties are being introduced all the time.
The most popular of these is the Owairaka red, with its distinctive red skin and creamy white, firm-textured flesh, as opposed to the red flesh of American varieties. It is a direct descendant of the American sweet potato and is believed to have been introduced to New Zealand in the 1850s by American whaling ships. However, archaeological diggings in New Zealand that have revealed kumara cultivation from very early pre-European Maori times beg to differ.
New Zealanders enjoy kumara in traditional ways—baked, mashed, and deep-fried—but also stuffed with cheese, baked in a gratin that is layered with sliced onion, garlic, and heavy cream, or in curries or soups. It also is popular in a dish called hangi, which is a combination of meat and vegetables slow-cooked all day in an underground oven.