Kūmara has a long history of cultivation in New Zealand. It began with small bush kumara grown by the local Mauri. Modern kumara grow on a creeping vine and evolved from a larger American variety imported in the 1850’s. The orange kumara, sometimes sold as Beauregard, has orange skin and flesh, a firm texture, and a rich sweet taste. The skin is full of nutrients and fibre, so there is an advantage to leaving it on. Simply scrub the kumara and trim off any bruised or woody parts. For a more delicate flavour, it can be peeled. 

Kumara are very versatile. They are most popular roasted, but can also be mashed, barbecued, grilled, made into chips, used in soups, stir fries, pies, quiches, braises or stews.  It can also be used as an alternative to potatoes in just about any recipe, but be aware they cook a little quicker.