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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Sweet Potato Prosciutto and Pesto Pasta
In this recipe, roasted sweet potato, also known as "kumara", is tossed with spaghetti pasta, pesto, prosciutto, cherry tomatoes and freshly shaved Parmigiano Reggiano cheese. It makes a great meal for two or ten.
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Chicken & Sweet Potato Curry
This chicken & sweet potato curry is light, delicious and best of all, very easy to prepare. Tender chicken thighs and sweet potato are poached in a mixture of coconut milk infused with tumeric, curry powder and fragrant lemongrass and cilantro.
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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.