Go Back
+ servings
Colourful slices of kumara baked in a large ceramic dish.

Kumara Bake

This Kumara Bake is sure to become you family's favourite Kumara recipe, buttery, soft, sweet, salty and crispy, it is a delicious combination of all these things.
Print Pin Rate
Course: Side Dish
Cuisine: New Zealand
Keyword: kumara bake, kumara recipe, baked kumara, sweet potato bake
Servings: 6 servings
Calories: 307kcal


5 from 2 votes


  • 1.5 kilograms Kumara 3 medium
  • 25 grams salted butter
  • 3 Tablespoons olive oil
  • 1 teaspoon dried rosemary (1 tablespoon fresh chopped) (1 tablespoon fresh chopped)
  • salt and pepper


  • Preheat your oven to 200 degrees celsius
  • Thinly slice your kumara into disks, I used a mandolin for this but you can use a sharp knife.
  • Melt the butter, add the olive oil and rosemary to the melted butter and mix to combine.
  • Pour half of the butter/oil and rosemary mix into the bottom of a large baking dish.
  • Arange the slices of kumara into the baking dish so that they eventually sit almost vertically rather than lying flat.
  • Season the kumara with salt and pepper.
  • Brush the kumara slices with the remaining butter/oil.
  • Cover the baking dish with either a well fitted lid or tin foil and bake for 1 hour at 200 degrees.
  • Remove the lid or foil and bake for a further 10 minutes or so, so that the edges become a little golden.
  • Enjoy!



  • Rosemary: You can use either fresh or dried. Thyme also works well in this recipe.
  • Butter and Olive oil: I find the combination of the two gives the best flavour.
  • K?mara: This recipe will work with any variety of k?mara, I like to use a mixture to create a rainbow of colours.


Serving: 1serving | Calories: 307kcal | Carbohydrates: 50g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 164mg | Potassium: 844mg | Fiber: 8g | Sugar: 10g | Vitamin A: 35572IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 2mg