I prefer the red-skinned New Zealand kumara in this gratin, but any kind of sweet potato can be used. Always peel kumara and sweet potatoes unless they are organic, as they are treated with an antifungal to increase shelf life. For a less formal look, cut the kumara into quite chunky slices and leave it randomly in the dish rather than layering.
|2 ⅕ kgs||Kumara, peeled and cut into 1cm slices (Main)|
|4 cups||Ginger beer, or use ginger ale|
|1 Tbsp||Fresh ginger, finely grated|
|1 pinch||Salt and freshly ground black pepper, to taste|
|100 g||Butter, cut into small cubes|
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- Preheat oven to 200C fanbake. Grease the base and sides of a large (3-litre capacity), shallow baking dish.
- Combine the kumara, ginger beer or ale and ginger along with salt and pepper to taste in the baking dish and toss to coat kumara. Spread out evenly in the dish and dot with butter. Bake until tender and golden (about 1¼ hours).
More recipes to celebrate Matariki
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