Kumara, also known as sweet potato, is a vegetable that has a long history of cultivation in New Zealand, where it was brought over one thousand years ago from the Pacific islands by early Maori settlers. Kumara is a versatile vegetable that can be mashed, barbecued, used in soups, stir fries, pies, quiches, braises or stews, cooked as chips or wedges, or baked whole. Thin slices of kumara will puff up into crisps. Kumara goes well with all meats and also complements fruits such as banana, pineapple, apricot, and apple.

There are three main cultivars of kumara sold in New Zealand: Owairaka Red ("red"), Toka Toka Gold ("gold"), and Beauregard ("orange"). The country grows around 24,000 metric tons of kumara annually, with nearly all of it (97%) grown in the Northland region. Kumara is widely available throughout New Zealand year-round, where it is a popular alternative to potatoes. Kumara is often included in roast meals and served with sour cream and sweet chili sauce. It is served alongside such vegetables as potatoes and pumpkin and as such, is generally prepared in a savory manner.

Kumara is a source of dietary fiber and contains a significant amount of potassium, making it one of the highest potassium-containing vegetables. Kumara is also one of the highest carbohydrate-containing vegetables, making it an excellent source of energy. The colored flesh and skin of kumara supply an array of phytonutrients including phenolic compounds, flavonoids, and carotenoids. About 1/2 cup of boiled kumara (100g) provides around 300kJ energy, virtually zero fat, 1.8g fiber, and small amounts of a wide range of vitamins and minerals.

Kumara is also known as orange sweet potatoes or gold sweet potato, and it is not related to the potato but to the vine plant, morning glory. When cooked, its flesh is soft and buttery. There are over 400 varieties of kumara, and it can be used as an alternative in any recipe that uses potatoes. Kumara generally cooks a little quicker than potatoes.