Recipe

Sweet & Spicy Kumara Mash

Creamy roasted kumara with buttery warmth, a chili kick, and a bright lime finish. The side dish that makes everything else on the plate behave.

By Matt Campbell

•

4.8

Bowl of creamy orange kumara mash topped with chili flakes, lime zest, and chopped cilantro on a wooden table with a spoon beside it

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Kumara mash is one of those deceptively simple sides that can quietly steal the whole meal. We are talking cozy, creamy sweet potato energy, but with enough heat and tang to keep it from tasting too one-note. This version leans sweet and spicy on purpose: roasted kumara for deep caramel notes, butter for richness, chili for a little attitude, and lime to snap everything into focus.

If you have ever made mash that felt flat, this one fixes it. The trick is building flavor in layers, not just dumping in salt at the end. Roast for sweetness, season while hot, then finish with something bright so your taste buds stay awake.

Roasted kumara halves on a parchment-lined baking sheet with browned edges

Why It Works

Roasting beats boiling for flavor: you get caramelized edges and less waterlogged mash.
Sweet plus heat keeps each bite interesting, especially next to savory mains like chicken, pork, or beans.
Lime and a pinch of salt sharpen the sweetness so it tastes balanced, not sugary.
Easy texture control: mash it chunky, whip it smooth, or loosen with a splash of milk.

Pairs Well With

Storage Tips

Refrigerate: Cool the mash, then store in an airtight container for up to about 4 days.

Reheat (best method): Warm in a small pot over low heat with a splash of milk or water, stirring often, until steaming hot throughout. Add a tiny knob of butter at the end if you want it extra silky.

Microwave: Cover and heat in 30 to 45 second bursts, stirring between rounds, until steaming hot. Add a splash of liquid if it looks stiff.

Freeze: You can freeze it for up to about 2 months. Thaw overnight in the fridge. The texture may loosen slightly, so reheat on the stove and stir well to bring it back together.

Common Questions

Is kumara the same as sweet potato?

In New Zealand, kumara is the common name for sweet potato (Ipomoea batatas). Different varieties vary in sweetness and dryness, but they all work here.

Can I boil instead of roast?

You can, but roasting gives you better flavor and a less watery mash. If boiling is what you have time for, drain well, then put the kumara back in the hot pot for 1 to 2 minutes to steam off extra moisture before mashing.

How spicy is this?

With the ingredient amounts below, it is a gentle heat. For more kick, add extra chili flakes or a pinch of cayenne. For kid-friendly, cut the chili in half and let grown-ups add heat at the table.

What can I use instead of maple syrup or honey?

Brown sugar works, and so does a spoonful of sweet chili sauce. Start small and taste as you go since some sweeteners are stronger than others.

How do I make it dairy-free?

Swap the butter for olive oil or a plant-based butter, and use oat milk or coconut milk. Coconut milk is amazing here if you are into a slightly tropical vibe.

How much does this make?

It makes a generous side for 6 (or 4 if you want big, cozy scoops). If you are feeding 4 and want a more standard side portion, use about 1 kg kumara and keep the other ingredients roughly the same, then season to taste.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large baking sheet
Parchment paper (optional, but makes cleanup easy)
Sharp knife and cutting board
Fork or potato masher
Mixing bowl (or mash right in a pot)
Microplane or zester (optional, for lime zest)

I started making sweet potato mash when I was trying to level up weeknight dinners without turning my kitchen into a disaster movie. The first few times were fine, but kind of one-note. Then I roasted the kumara instead of boiling it, tossed in chili, and finished with lime. Suddenly it tasted like something you would actually order.

Now it is my go-to side when the main dish is basic. You know the nights. Chicken, maybe some veg, everyone is hungry. This mash shows up and makes the whole plate feel intentional.

Sweet & Spicy Kumara Mash

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6

Ingredients

1.5 kg (about 3.3 lb) kumara, peeled and cut into 1.5-inch chunks (or leave skins on for a rustic mash)
2 tbsp olive oil
1 tsp kosher salt, plus more to taste
4 tbsp butter (salted or unsalted)
1 to 3 tbsp milk (or cream), as needed for texture
1 tbsp maple syrup or honey
1 tsp smoked paprika
1 to 1 1/2 tsp chili flakes (reduce to 1/2 tsp for mild)
1 small garlic clove (optional, but great)
Zest of 1 lime and 1 to 2 tsp lime juice (to taste)
Black pepper, to taste
2 tbsp chopped cilantro or parsley (optional, for serving)

Optional toppings: extra chili flakes, toasted pumpkin seeds, a drizzle of olive oil, or a spoonful of Greek yogurt.

Instructions

Heat the oven. Preheat to 220°C / 425°F. Line a baking sheet with parchment if you want easy cleanup.
Roast the kumara. Toss the kumara chunks with the olive oil and 1 tsp salt. Spread in a single layer on the middle rack. Do not overcrowd the tray (use two sheets if needed). Roast for 30 to 35 minutes, flipping once, until very tender and browned at the edges (a fork should slide in easily).
Optional: mellow the garlic. If you are using garlic and want a smoother, less raw bite, add the whole unpeeled clove to the tray for the last 10 minutes of roasting. Squeeze out the soft garlic and mash it in. If you like a sharper garlic edge, you can still finely grate it later.
Mash while hot. Transfer hot kumara to a bowl. Add butter and mash until mostly smooth (or keep it chunky if that is your thing).
Build the sweet and spicy base. Stir in maple syrup (or honey), smoked paprika, chili flakes, and black pepper. If you did not roast the garlic, stir in a small amount of finely grated garlic now (start with half the clove, taste, then decide).
Adjust the texture. Add milk 1 tablespoon at a time until it is creamy and scoopable. Taste and add more salt if needed.
Finish with lime. Stir in lime zest. Add 1 tsp lime juice first, then taste and add more if it needs extra brightness.
Serve. Spoon into a bowl, top with herbs if using, and sprinkle a pinch of chili flakes for looks and a little extra bite.

Spoon swirling creamy kumara mash in a bowl showing smooth texture

Nutrition information is estimated.

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