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    You are in: Home / Recipes / 2 Way Baked Kumara (White Flesh or 'bush Bok' Sweet Potato) Recipe
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    2 Way Baked Kumara (White Flesh or 'bush Bok' Sweet Potato)

    2 Way Baked Kumara (White Flesh or 'bush Bok' Sweet Potato). Photo by robd16

    1/1 Photo of 2 Way Baked Kumara (White Flesh or 'bush Bok' Sweet Potato)

    Total Time:

    Prep Time:

    Cook Time:

    47 mins

    2 mins

    45 mins

    robd16's Note:

    These are so good! Tesco's are selling these under the name 'bush bok sweet potatoes' in the exotic veg section. White fleshed sweet potatoes are not always easy to spot as they look so similar to the orange fleshed variety. They have a lovely sort of chestnutty flavour. I find the white ones have a more purpleish edge to the skin. You can always scrape a bit of skin from the corner of 1 to find out. They really are worth hunting out and are best eaten plain with butter salt and pepper (Don't bother with any fillings) and perhaps some salad, or as they do in Mexico for a sweet snack, with butter condensed milk and cinnamon. Gorgeous!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Set the oven to 200C/425°F.
    2. 2
      Bake as you would a regular potato, Pierce the skin with a fork and bake for around 45mins to an hour. Wrap in foil if you don't like a crispy skin.
    3. 3
      Split and slather in butter, salt and freshly ground black pepper.
    4. 4
      OR -.
    5. 5
      Split and slather in butter, condensed milk and cinnamon.
    6. 6
      Wonderful!

    Ratings & Reviews:

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    Nutritional Facts for 2 Way Baked Kumara (White Flesh or 'bush Bok' Sweet Potato)

    Serving Size: 1 (140 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 183.0
     
    Calories from Fat 73
    39%
    Total Fat 8.1 g
    12%
    Saturated Fat 5.1 g
    25%
    Cholesterol 21.3 mg
    7%
    Sodium 128.7 mg
    5%
    Total Carbohydrate 26.1 g
    8%
    Dietary Fiber 3.9 g
    15%
    Sugars 5.4 g
    21%
    Protein 2.1 g
    4%

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