Kumera with Tequila, Maple and Passionfruit Glaze

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Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

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  • 450 g (1 lb) orange-fleshed sweet potatoes, cut into chunks
  • 2 tablespoons vegetable oil
  • 25 g (1 oz) unsalted butter, melted
  • 2 tablespoons maple syrup
  • 2 tablespoons tequila
  • Juice of 2 passionfruit, sieved to remove the seeds
  • 1 teaspoon chopped fresh marjoram
  • 2 tablespoons flaked almonds, toasted (optional)
  • Salt and freshly ground black pepper


    Ever since I spent a period at the Lanesborough’s sister hotel, the Mansion on Turtle Creek in Dallas, I have been partial to a Margarita or two, so much so that I now use tequila occasionally in cooking. It works perfectly with kumera (orange sweet potatoes) and passion-fruit.

    Preheat the oven to 230°C/450°F/gas mark 8. Put the sweet potatoes in a roasting tin, season lightly and pour over the oil and melted butter. Roast for 20-25 minutes, until golden.

    Pour over the maple syrup, tequila and passionfruit juice, toss lightly and return to the oven until the potatoes have caramelised. Sprinkle over the marjoram and toss once more. Place in a serving dish and scatter over the almonds, if using.

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