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Roast kumara with hummus & jelly
Prep 15 mins | Cook 30 mins | Serves 4
This side dish is excellent served with lamb or chicken.
1.2 kg kumara (orange sweet potato)
Olive oil cooking spray
1⁄4 cup redcurrant jelly
250g tub reduced fat hummus
Step 1 Preheat oven to 200°C/180°C fan-forced. Peel and cut kumara into 4–5cm pieces. Place in a single layer on a large baking tray lined with baking paper. Spray liberally, tossing often, with oil until well coated. Season with salt and pepper. Bake for 25–30 minutes until tender and crisp at the edges.
Step 2 Place redcurrant jelly into a small heatproof bowl. Microwave for 20-30 seconds on high until warmed.
Step 3 Arrange kumara on a serving plate, top with hummus and drizzle with warmed redcurrant jelly and serve.
Good for you ... Sweet Potato - Kumara
Like other orange coloured vegetables, kumara is rich in a range of carotenoids, including beta carotene, which the body converts to vitamin A (needed to for normal vision and the structure of our skin).
A good source of vitamin C, which is needed for the normal functioning of the immune system.
A good source of vitamin E, which helps protect cells from damaging free radicals
A source of dietary fibre which is needed for the normal functioning of the intestine.