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.

One Comment on “Recipe: Spiced Kumara Wedges (Serves 4)

  1. Pingback: Top of each category: most popular posts of 2014 | Melanie Ryding – Ryding2Health BLOG

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