Easy honey baked sweet potatoes
Honey Baked Kūmara is the prefect dish to serve up at Matariki or really anytime of the year.
For Nicola Honey Baked Kūmara has a spealise place in her heart, her Nanna Ngaire used to make this wonderful. Unfortunely she was unable to her nanna version, so she came up with her own and my godness it's good!
Sticky, salty and filled with caramel flavour. it is quickly coming our top way to eat Kūmara or as you may call it else where - sweet potatoes.
3-4 kūmara, about 800g, peeled
½ tsp salt
1 tbsp honey
Juice of half an orange, about 2-3 tbsp
Preheat the oven to 200C (fan 180C).
Cut the kūmara into 5cm rounds or similar sized chunks - I used a combination of orange and purple kūmara.
Place in a saucepan and cover with water. Add a pinch of salt and bring to a boil. Simmer for 10 minutes then drain well.
Meanwhile, combine the butter, honey, orange juice and remaining salt in a small saucepan and simmer for 1 minute.
Arrange the kūmara in a single layer in a baking dish. Drizzle over with the honey caramel. Place in the oven and bake for 10 minutes.
Remove the tray from the oven and tip the dish to scoop up the caramel and baste the kūmara. Bake for another 10 minutes and repeat the basting.
Bake for a further 10-15 minutes until the kūmara are tender and golden around the edges with a thick caramel in the base of the dish. Serve.
This recipe is by Stuff - Nicola Galloway.
Nicola Galloway is an award-winning food writer, cookbook author and culinary tutor