Sugar Glazed Kumara ( Sweet Potato )

"A great veggie side for a roast or grill. Regular potatoes can be used for this dish or a mixture of kumara and potatoes"
photo by lazyme photo by lazyme
photo by lazyme
photo by magpie diner photo by magpie diner
photo by gailanng photo by gailanng
photo by Debbwl photo by Debbwl
photo by Debbwl photo by Debbwl
Ready In:


  • 500 g kumara, peeled and chopped (1 lb)
  • 2 tablespoons oil
  • 2 tablespoons sugar
  • 12 teaspoon ground sea salt


  • 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.
  • Sprinkle with salt and serve.

Questions & Replies

Got a question? Share it with the community!


  1. Great technique! You should try this. I'll even throw in a free potato peeler and parer and wait, if you respond in the next 10 seconds, you'll get a second set free! Made for A-NZ #51 recipe tag.
  2. What a nice side. The yummy candied glaze on these sweet potatoes makes them almost a dessert. As a rule I like my sweet potatoes made with savory seasonings. So tagged this recipe for DH who likes his sweet potatoes sweet. Thus I was surprised by how much I did liked this recipe. Made as written cutting down to two servings. Thanks for the post.
  3. Oh, this was so good! It was so easy to make and turned out perfect. I will definitely make this again and again. Thanks for sharing. Made for ZWT7-Pacific Islands.
  4. Yum! I cut this back to one serving and really enjoyed them. Quick, simple, and tasty. Thanks Jubes for a great side. Made for ZWT7 for the Emerald City Shakers.
  5. I would have never used this method if I hadn't stumbled across this recipe, these were about the quickest sweet potatoes I have ever made and we really liked the sweet, but not overly sweet, flavour. Watch them closely in the frying pan and moderate the heat, they go from 'just about ready' to 'nearly burnt' very quickly! Made during ZWT7 - thanks Jubes!


Aussie Mum - gluten-free
View Full Profile

Find More Recipes