Prep time 20 Cook time 55-60
 
 1 cup butter, softened
 2 cups white sugar
 2 cups Orange and gold kumara, cooked until soft then mashed
 1 teaspoon vanilla extract
 4 eggs
 3 cups flour
 2 teaspoons baking powder
 1 teaspoon ground cinnamon
 1/2 teaspoon baking soda
 1/2 teaspoon ground nutmeg
 1/4 teaspoon salt
100g butter, softened
 2 ½ cups icing sugar
125g cream cheese, room temp
 Zest and juice of half a lemon or to taste
 A little hot water to thin
 
Method
 
Preheat oven to 175 degrees C. Grease and flour a 25cm round pound cake tin. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
In large mixing bowl, cream butter and sugar until light and fluffy. Add kumara and vanilla. Beat until well blended. Add eggs, one at a time. Add flour mixture to kumara mixture. Beat on low until combined.
Pour mix into round pound cake tin. Bake at 175 degrees C for about 1 hour, or until a skewer inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto wire rack.
To make the icing: in a small bowl. Beat the butter and cream cheese together combine with icing sugar. Add lemon juice and a touch of hot water to achieve drizzling consistency. Spoon over warm cake and sprinkle with zest.

Recipe created by Brett McGregor

Prep time:20 mins
Cook time:15 mins 
Serves: 6

​The perfect start to any weekend - Kumara Waffles! The kids will love them, and so will you!

Ingredients
       2½ cups all-purpose flour
       ⅓ cup packed light brown sugar
       2¼ tsp baking powder
       1 tsp baking soda
       ½ tsp salt
       2 tsp ground cinnamon
       1 tsp ground ginger
       ¼ tsp ground cloves (optional)
       4 large eggs
       1 cup milk
       1 cup buttermilk
       1 cup Orange Kumara, boiled, mashed (cooled)
       6 tbsp unsalted butter, melted
       Chopped pecans, for serving
       3 tbsp Maple syrup
       1 cup sour cream
       2 pears, sliced

Instructions

1. In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves.
2. In a separate large bowl, whisk together the eggs, milk, buttermilk, Orange Kumara and melted butter. Add the dry ingredients to the bowl with the wet ingredients, folding just until combined. The mix will be slightly lumpy.
3. Combine the maple with the sour cream and set aside.
4. Preheat the waffle baker and lightly grease it with butter. Add a portion of the batter to the waffle baker, close the lid and cook until fully baked. Remove the waffle then repeat with the remaining waffle batter.
5. Top the waffles with pear, chopped pecans, maple and sour cream. Serve immediately.
   

Recipe created by Brett McGregor

Kumara Cakes with Italian Meringue 
Makes 12

Kumara cakes
1/2 cup kumara puree – bake kumara for 1 hour at 180dc or until super soft, puree flesh in food processor until smooth
1/4 cup maple syrup
2 Tbsp brown sugar
1 tsp vanilla extract
1 egg
1 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
 
Mapled Italian meringue
 2 large egg whites
 ¾ cup sugar
¼ cup water
2 Tbsp pure maple syrup
 
Method
Heat oven to 180dc.
Line a Baking tray with baking paper or silicone baking mat.
 
Beat the kumara puree, maple syrup, and brown sugar with a mixer until smooth. Add in extract and egg, and beat until well combined.
 
In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet, and stir until fully incorporated.
 
Using a small spoon, scoop mix onto prepared tray (the mix doesn’t spread out, but does puff up). Bake until cakes have puffed up and are dry to the touch, about 8-10 minutes. Let cakes rest on baking tray for 5 minutes, then transfer to a wire rack to cool completely.
 
To make the meringue - in a medium-sized saucepan combine the sugar and water. Heat over low heat, stirring until the sugar has dissolved. Once the sugar has dissolved, turn the heat to medium-high and allow the syrup to come to a boil.
 
In the meantime, add the egg whites to a medium-sized, heatproof bowl and using electric beaters beat until foamy and the whites are almost able to hold soft peaks.
 
Once the syrup is boiling, clip on a thermometer. Cook until the syrup reaches 116°C (or the soft ball stage), then take the pan off the heat and slowly drizzle the hot syrup into the bowl with the foamy egg whites, mixing continuously to prevent the eggs from scrambling.
 
Once all the syrup has been added, keep mixing until the bottom of the bowl feels cool to the touch and the meringue has cooled down to body temperature.
Use immediately.
 
To make…
Spoon 1 tsp of the marshmallow mixture on top of half of the cooled cookies. Top with remaining cookies, gently pressing down to stick together. Chill assembled kumara cakes until filling has set.

Recipe created by Brett McGregor

Perfect for kids parties and as an extra treat you could put a few M&Ms inside!
These were such a hit

• 1 cup of dried dates
• 1 cup cashews (or other nuts or seeds)
• up to 1/2 cup cocoa
• 1 cup shredded coconut (plus more for rolling)
• 1 cup boiled orange kumara

Add all ingredients to the food processor, blitz until combined, stopping occasionally to push the mixture down.
Grab a little mixture, place 2 to 3 M&Ms in the middle, roll around in your palm, then roll/coat in extra shredded coconut.

Store in the fridge or freezer till required.
Recipe created by Nicci Webb from At a Pinch (www.atapinch.com)

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 cup packed brown sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 4 eggs
• 1-1/4 cups canola oil
• 3 cups shredded peeled kumara
  
• 1 teaspoon rum extract
• 1 can crushed pineapple, drained
  
• 1 cup golden raisins
• 1 cup chopped walnuts
• Icing:
• 1 package (8 ounces) cream cheese, softened
  
• 1 cup butter, softened
• 5 cups confectioners' sugar
• 4 teaspoons brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract
• 1-1/2 cups ground walnuts
  

Directions

1. In a large bowl, combine the first eight ingredients. Add the eggs, oil, kumara and extract; beat until combined. Stir in the pineapple, raisins and walnuts.
   
2. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts. Place cakes upside down and frost tops with remaining frosting. Yield: 1 dozen.
   

Ingredients
Bars

• 1 cup baked Kumara (about 1 medium-large)
  
• 3/4 cup coconut oil, very soft (or melted then cooled slightly)
• 1 cup light brown sugar, packed
• 2 eggs
• 2 tsp vanilla
• 2 - 2 1/2 cups old fashioned rolled oats
• 1 1/2 cups oat flour
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup dried cranberries
• 1 cup raisins
• 1 cup raw coconut (unsweetened)
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts

Cinnamon Glaze

• 1 cup powdered sugar
• 1/2 tsp cinnamon
• 2-3 Tbl milk or cream

Instructions

1. Preheat oven to 350F.
2. Line a cookie sheet with parchment paper. To make bars, line 2 8x8 square pans with parchment leaving a 1” overhang.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sweet potato, coconut oil and brown sugar.
4. Add in the eggs one at a time and mix to incorporate.
5. Add in the vanilla and mix just until blended.
6. Stop the mixer and add in the oats, flour, cinnamon, salt, baking powder and baking soda.
7. Turn the mixer on low to combine, stopping to scrape down the sides.
8. Stop the mixer and add in the cranberries, raisins, coconut, pineapple and walnuts.
9. Mix on low just until combined.
10. To make cookies use medium size cookie scoop (about 1/4 cup) and scoop out the mixture gently compressing it into the scoop.
11. Place on the parchment 1 1/2” apart (on a standard size tray you should be able to fit 12).
12. Taking clean hands gently press the mounds down slightly.
13. Bake for 9 minutes. The cookies will be soft still in the middle but the outside should be slightly firm.
    
14. Place the tray on a cooling rack and allow to cool for 5 minutes.
15. Using a spatula gently transfer the cookies to the cooling rack (off of the cookie tray) and cool completely.
16. To make bars, evenly divide the mixture between the pans smoothing out and pressing down to make even.
17. Bake for 18-22 minutes. The mixture top of the bars should be somewhat firm but have much give inside (the inside should be very soft but not mushy).
18. Transfer the pan to a cooling rack and cool for at least one hour before lifting out.
19. Grasping the parchment paper, gently lift out and cut into squares.
20. Once cooled make the glaze by whisking together the powdered sugar, cinnamon and milk. You want this to be thick and produce a ribbon when the whisk is pulled away.
21. Drizzle the glaze over top and allow to harden before storage.
22. Store the cookies or the bars in an air tight container.