• 2-3 large purple skinned kumara

Mix together:

• 1 tsp smoked paprika
• 1 tsp ground paprika
• 1 tsp ground cumin
• 1 tsp dry English mustard
• 1/4 tsp ground chilli powder
• 1 tsp sea salt
• 3 tbsp olive oil

Leaving the skin on, chop the washed kumara into wedges.  Place the spices in a large plastic bag with the kumara (hold the top of the bag closed!) and shake to coat the wedges.  Turn them into a roasting dish with the olive oil and bake at 200 C for about 20 mins or until tender.  Serve with  garlic aoli or sweet chilli sauce.