3/4 cup per kumara of your favourite toppings or leftovers
Sauces + garnishes or your choice
Preheat the oven to 220C.
Use a fork to prick the skin of the kumara eight times, going about 3mm deep.
Put the kumara onto a foil lined tray and bake for 45 – 60 minutes, or until the kumara is soft all the way through ( you can use a knife to check). When the skin is puffed and you see the syrup dripping from the pinprick holes, that’s a good sign they’re nearly there.
Now for your twist on this recipe! You can use any manner of toppings for stuffed kumara, they really are a very versatile vegetable! Some of our favourites include a spaghetti bolognese mix, shredded chicken with gravy or even if you have leftover butter chicken…the options are endless.
Remove the kumara from the oven and cool them a bit so you can handle them. Cut a wedge from the top, lengthways down the kumara to make room for the filling. Mash the flesh lightly, using a fork. Pile in your toppings of choice then add your sauces. Enjoy!
Fieldco Ltd
