Candied Kūmara with Orange & Lemon
Introduction
Caramelised edges and deeply scented and flavoured with citrus, these kūmara will go with most meats. If serving as part of an all-vegetable meal, they add a citrusy-sweet note and help balance rich dishes.
Serves: 6
Ingredients
1.5kg (a generous 3 lb) long, slim kūmara (sweet potatoes), peeled (gold or orange)
Salt and freshly ground black pepper
Finely grated zest 1 orange
2 Tbsp orange juice
2 Tbsp lemon juice
Flaky sea salt
Freshly ground black pepper
2 Tbsp brown sugar
2 Tbsp butter
Method
1 Put kūmara in a large saucepan, cover with cold water and salt lightly. Bring to a gentle boil, then lower the heat and cook gently for 5 minutes, until half-cooked or the kūmara can’t quite be pierced with a knife.
2 While the kūmara are cooking, zest the orange, cover and set aside, then squeeze the juice. Preheat oven to 200°C (fanbake).
3 When the kūmara are ready, drain, then transfer to a chopping board. When cool enough to handle, cut in half lengthways. Arrange in a shallow ovenproof dish lined with baking (parchment) paper. Score the surfaces with a sharp knife. Mix orange zest and juice and lemon juice. Spoon over the kūmara, season with salt and pepper, and sprinkle with brown sugar. Dot with butter.
4 Bake kūmara for 15 minutes, remove tray from oven and flip kūmara over. Continue cooking for a further 15-20 minutes, until the kūmara are deeply golden and a little charred. Transfer to a serving plate and serve hot or at room temperature.
Cook’s Notes
To save time on the day, the kumara can be peeled up to 24 hours before cooking. Transfer to a deep pot and cover the top with a clean tea towel. Keep them somewhere cool, though not in the fridge (do not add water). Alternatively, cook them ahead, cool and refrigerate so they are ready to finish off in the oven when required.
