Baked Kūmara with Horopito Butter

Shopping list

• 4 piece kūmara (orange sweet potato) — medium-sized

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• 60 g butter — softened

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• 0.5 tsp dried horopito — ground (or substitute with black pepper and a pinch of chilli)

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• 2 tbsp fresh parsley — finely chopped

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• 0.5 tsp lemon zest — finely grated

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• 0.25 tsp salt — flaky sea salt

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• 1 tbsp olive oil — for rubbing

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Step by step

1. 1

   Preheat your oven to 200°C (fan 180°C).

2. 2

   Scrub the kūmara under cold water and pat dry. Prick each one several times with a fork.

3. 3

   Rub the skins lightly with olive oil and place on a baking tray lined with baking paper.

4. 4

   Bake for 50– 60 minutes, until the kūmara are tender when pierced with a knife and the skins are slightly crisp.

5. 5

   Meanwhile, prepare the horopito butter: in a small bowl, combine the softened butter, ground horopito, parsley, lemon zest, and salt. Mix thoroughly with a fork.

6. 6

   When the kūmara are done, remove from the oven and let cool for 2 minutes.

7. 7

   Cut a deep cross in the top of each kūmara and gently squeeze the ends to open them up.

8. 8

   Top each with a generous spoonful of horopito butter, allowing it to melt into the flesh.

9. 9

   Serve immediately as a side dish or light meal.