Orange kumara–aka sweet potato–has a natural sweetness and buttery texture. Sweeter and softer than red kumara, orange kumara is perfect for roasting, mashing or turning it into chips. This versatile root vegetable always delivers on flavour and nutrition! ● Packed with: Antioxidants, fibre and vitamins A and C. ● Cook options: Roast it, mash it, bake it or slice it into wedges! ● Prep process: Peel and chop, or cook with skin on for a fibre boost. Meal inspiration: ● Kumara fries: Crispy, golden and totally moreish – especially when you top them with a cheesy sauce. ● Kumara gnocchi: A Kiwi spin on an Italian fave. Just add a garlic cream and you’ll have the whole whānau hooked. ● Loaded kumara: Roast it whole and pile on your go-to Mexican toppings like salsa, guac and sour cream. Then tuck in! Storage tips: Cool, dry dark places only! Putting kumara in the fridge only makes it go soft. Use within a week or two for best flavour.