Kumara’s one of those ingredients that doesn’t need much, just heat and time. When you blacken it over fire, the sugars caramelise and the skin turns to ash and smoke — that’s where the depth lives. Then you dollop with a Schwartz mulled wine butter, and suddenly this simple root feels like something nostalgic.
Ingredients
Servings
Ingredients | Serves 4
2 large kumara (sweet potatoes), scrubbed but not peeled
Olive oil
Sea salt flakes
Mulled Wine Butter | Serves 4
1 tbsp Schwartz’s mulled wine spice
1 tsp orange zest
200 g good butter, softened
Pinch of flaky salt
Procedure
Beat the softened butter with Schwartz’s mulled wine spice, orange zest and a pinch of salt until smooth and glossy. Roll into a log in baking paper, chill until firm.
Get your BBQ or open grill running hot, Rub the kumara with a little oil and salt, then throw them straight onto the grill. Let them blister, blacken, and smoke. Turn occasionally for even char. Depending on size, cook 45–60 minutes until soft inside.
Slice them open while they’re still steaming, drop in a thick coin of the Schwartz mulled wine butter, and let it melt into the flesh. Finish with a sprinkle of salt. That’s it. Simple.
CHEF’s TIP
!
These sit perfectly next to grilled duck, venison or smoked lamb, or even a slab of aged cheddar and a beer by the fire.
If you’ve got leftovers, slice and fry them up the next morning with eggs. You’ll thank me later.
