• 400g kumara, peeled and cut into wedges

  • spray light olive oil

  • 1–2 teaspoons Mexican spice mix powder


  • 1.

    Preheat oven to 200ºC (180ºC fan forced) and line a large baking tray with baking paper.

  • 2.

    Spray the wedges, in a bowl, with minimal oil and sprinkle over spice mix powder—toss to coat then tip onto baking tray. Make sure there is a single layer and pieces are not on top of each other.

  • 3.

    Cook for 30 minutes and turn only once during that time—and serve when ready.


The cooking time will vary according to the size of the wedges—the larger and more chunky, the longer cooking will be needed. You can serve these with low-fat sour cream.

This recipe is from ‘Healthy Living & Entertaining’ by Peter Howard. RRP $35.00. New Holland Publishers.

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