Baked Kumara with Coconut Cream

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19 May 2021 BY Julie Biuso
SERVES: 6

If you are a chilli wimp, use chilli flakes, and add as much as you dare, because the creamy sweetness of kumara and coconut and acidity of lime need the punch of chilli to make a delicious balanced mouthful.

Ingredients

1 kg small red kumara (sweet potatoes) Flaky sea salt ¼ cup thick coconut cream 4 Tbsp chopped coriander (cilantro) 1 hot red chilli, chopped Finely grated zest 1 lime 1 Tbsp lime juice

Method

1 Preheat oven to 190°C (375°F). Trim ends of kumara and wash well. Prick each several times with a fork. Put 1 tablespoon of salt on a large piece of paper and roll kumara while still a little wet in the salt, using the ends of the paper to turn the kumara around (the salt will stick to your fingers). Add a little more salt if necessary. Immediately transfer to a rack in preheated oven; I put a tray underneath to collect falling salt. Bake for about 1¼ hours, until tender when pierced with a skewer.

Bake until tender when pierced with a skewer.

2 Have ready the coconut cream mixed in a bowl with most of the coriander, and the chilli, lime zest and juice. As soon as the kumara are ready, remove from oven and cut each in half. Arrange kumara on a platter and spoon a little coconut cream over each. Scatter with remaining coriander and sprinkle with salt. Serve immediately.

Recipe Notes

I’ve used small purple-skinned kumara, but gold ones and other varieties work just as well, and although I say to serve immediately, they are also good at room temperature.

If you are a chilli wimp, use chilli flakes, and add as much as you dare, because the creamy sweetness of kumara and coconut and acidity of lime need the punch of chilli to make a delicious balanced mouthful.