Add the peeled and chopped kumara to a saucepan of boiling water. Boil for 10 minutes, or until just tender. Drain.
Heat the oil in a frypan. Add the sugar and stir over a low heat until lightly golden.
Add the kumara in a single layer and cook until evenly coated with the glaze and heated through. Be as gentle as possibe when moving the kumara (this is to keep it looking in good shape). Shake the pan regularly to keep the kumara from sticking to the pan.