Kumara Or Sweet Potato Pie New Zealand Recipes

SWEET POTATO (KUMARA) 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.

SWEET POTATO (KUMARA) AND LENTIL PIE

Steps:

• Pastry:.
• Put flour and baking powder into a food processor fitted with metal chopping blade and pulse to combine.
• Add butter and process.
• Add water and process until dough just starts to ball.
• Remove from processor and lightly knead.
• Roll out the dough and use to line a 23cm flan dish.
• Chill while preparing the filling.
• Filling:.
• Put lentils and bay leaf into a saucepan.
• Pour in sufficient water to come 2.5cm above the lentils.
• Cook for about 20 minutes, or until soft and all the water has been absorbed.
• Remove bay leaf and set lentils aside.
• Peel and chop sweet potato (kumara) and cook in boiling salted water until tender. Drain and mash.
• Peel and finely chop the onion and saute in oil until the onion becomes clear. Remove from heat.
• Beat the eggs in a small bowl.
• Mix together the eggs, lentils and onion mixture. Add the soy sauce, tomato paste, cumin and salt.
• Spoon mixture into prepared flan dish. Smooth top surface over.
• Bake at 180 degrees C, for 45 minutes until golden and set. Sprinkle cheese over top after baking for 30 minutes.
• Serve hot or cold with salad.
• NB: You can use ready bought Short Crust Pastry.

KUMARA OR SWEET POTATO PIE (NEW ZEALAND)

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.