We used to call them Kumara but now they seem to be called Sweet Potatoes. I am just happy to have something beginning with 'K' to cook. Kumara is very trendy now, it is in the frozen chips and wedges section in the supermarket and its merits are extolled in ads on TV. I usually have some garlic and chilli or cayenne or paprika and olive oil. That's all you need. I have gussied mine up a little with some lemon zest and sour cream, but still, one kilo of wedges for $4, compared to almost $9 in the supermarket is good value. I bought Australian Kumara which was cheaper than that which came from I know not where.
This recipe is also speedy. In the 10 or so minutes it took to heat up the oven, I prepared the wedges. They take 15-20 minutes to cook. I scrubbed one and peeled the other. I think I quite like leaving the skin on. The smaller the wedges, the quicker they cook. And they are delicious. Recipes advocate serving them with Tzaziki, but I quite like the plain sour cream with a little spring onion for garnish. Maybe some sweet chilli sauce??
The pictures just show half of the Kumara.
Kumara Spicy Wedges serves 4
- 1 kg Kumara, scrubbed or peeled
- 2 cloves of garlic
- 4 tbspn olive oil
- spiciness: chilli flakes, chilli powder, paprika or cayenne pepper
- sour cream to serve
- lemon zest and juice optional extras
Preheat the oven to 200*C and line a heavy oven tray or dish.
Prepare the mixture to coat the wedges: mix the oil and grated or chopped garlic in a bowl. Add as much spiciness as you desire. I added 1 tspn dried chilli flakes for 1 kg of wedges. Maybe some lemon zest too, then mix well.
Cut the Kumara into wedges. Bear in mind that larger wedges take longer to cook, while smaller wedges are likely to be crispier. The four Kumara were roughly the same size and yielded 8 wedges each. Coat the wedges in the oil mixture.