Manuka Honey and Cashew Stuffed Roast Kumara


  • 2 large or 4 small kumara (any colour)
  • 3 tablespoons olive oil
  • 4 sprigs thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons coconut cream
  • 3 tablespoons manuka or liquid honey, divided
  • 1 teaspoon sweet paprika 1 cup Pure Delish Manuka Honey and Cashew Wellbeing Grain-ola
  • ¼ cup sour cream
  • Spring onions, thinly sliced, to garnish 


  1. Scrub the kumara well and remove any stray bits. Slice each kumara in half lengthways and place on a lined baking tray cut side up. Score the cut side of each kumara with diagonal slits-don’t cut through the skin! Drizzle with olive oil  and season with salt and pepper. Scatter the sprigs of thyme leaves over the top.
  2. Place  in the oven for 15 minutes. When they are tender if pierced with a fork remove from the oven and allow to cool slightly before handling.
  3. Scoop 2/3rds of the inside flesh from each kumara, leaving a thin lining and the skin.
  4. Place the flesh into a bowl and add the coconut cream, 1 tablespoon of the honey and paprika and mash together with a fork.
  5. Place spoonfuls of the mash back inside the ‘jacket’/skin of  the kumara. Smooth the top.
  6. Sprinkle a handful of the Manuka Honey and Cashew Wellbeing Grain-la on top of the kumara and press down lightly with the back of a spoon. Repeat with remaining kumara.
  7. Return to the oven for 8-10 minutes or until the  topping is beginning to brown.
  8. To serve, add a dollop of sour cream, a few spring onions and a drizzle of the remaining honey.

Yield: 4

Serving size: 2 kumara halves

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