In New Zealand sweet potato is known as "kumara". It comes in several shades including the standard orange, red and gold. Each color has a distinct flavor. The following recipes highlight the most common variety being the orange kumara. When cooked, the orange kumara develops a rich, sweet flavor and can be used in salads, soups, pastas and pies. When buying kumara (sweet potato), choose firm roots with unblemished skin. Store them in a bin in a cool, dry area until you need to use them. Baked Kumara are high in a variety of vitamins and minerals including Vitamins A, C, B6, manganese and iron.
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Roasted sweet potato is delicious served in a salad with with crisp romaine lettuce, radishes, tomatoes, crumbled feta and pinenuts. You can add other nuts to this dish including macadamia nuts or even candied almonds or walnuts for a little sweetness.
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Roasted Sweet Potato and Crab Bisque
This roasted sweet potato and crab bisque is quite a show stopper. The roasting of the root vegetable develops its unique sweetness. The bisque it topped with succulent crab meat and a dash of pesto. This recipe is a great one for dinner parties as it can be pre-prepared and heated up just before serving.Continue to 5 of 5 below.
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Sweet Potato Pie
This mouthwatering kumara pie is a Kiwi take on an American favorite, the sweet potato pie and 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.