Recipe: Spiced Kumara Wedges (Serves 4)

A lovely way to spice up and vary kumara (sweet potato), which, lets face it, is better than regular potatoes anyway? 🙂


  • 1 tsp coriander seeds
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ tsp dried oregano
  • 1kg kumara
  • Olive oil, for drizzling
  • Sea salt and freshly ground black pepper

Preheat oven to 200°C

Toast the coriander seeds in a dry pan over a medium heat until aromatic. Transfer to a mortar and pound with a pestle until broken up. Add a decent pinch of salt, a couple of twists of pepper, the remaining spices and oregano. Mix well.

Cut the kumara lengthways into wedges about 2.5cm thick. Place them in a roasting tin, drizzle with oil and toss until coated. Sprinkle evenly with the spice mix and toss again.

Roast the wedges in the oven for 15 minutes, then turn with a fish lice and cook for a further 10-15 minutes, until tender.

Toasting spices: Toasting spices in a dry pan for even a few seconds enhances and draws out their fragrance. Be careful not to burn them or they will turn bitter and you’ll taste it in the final dish.

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