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Kumara Mash with Fried Green Onions

Silky sweet kumara mash crowned with a sticky, nutty, sesame-soy topping

GF❄ Freezer FriendlyThermomix

14 May 2026

This kumara mash is the kind of side dish that steals the show. Velvety and rich, it's topped with crispy fried green onions and a warm, sticky mix of toasted walnuts, pine nuts, pepitas, and sesame seeds tossed in butter, soy sauce, and honey. It's equally at home alongside a Sunday roast or as a centrepiece for a vegetarian spread.

Ingredients

6 serves

1.5 kg kumara (orange sweet potato), peeled and cubed
4 Tbs butter
¼ cup cream
Salt and pepper
6 green onions (spring onions), thinly sliced
¼ cup walnuts, roughly chopped
¼ cup pine nuts
¼ cup pepitas (pumpkin seeds)
2 Tbs sesame seeds
1 tsp chilli flakes (optional)
1 Tbs butter
½ Tbs soy sauce
1 Tbs honey
Salt and pepper

Thermomix Method

1
Boil or steam the kumara until completely tender. Drain well.
2
Mash with butter and cream until smooth and silky. Season generously with salt and pepper. Keep warm.
3
Heat a dry frying pan over medium-high heat. Add the walnuts, pine nuts, pepitas, and sesame seeds. Toast, stirring frequently, for 2–3 minutes until golden and fragrant.
4
Add the butter, soy sauce, honey, chilli flakes (if using), and the sliced green onions. Stir to coat and cook for another 1–2 minutes until the nuts are sticky and caramelised and the green onions are slightly crispy. Season with salt and pepper. Remove from heat.
5
Spoon the kumara mash into a wide serving bowl, swirling the top. Spoon the warm nut, seed, and green onion mixture over the top. Serve immediately.

Standard Method

Standard Method (No Thermomix)

1
Place the peeled and cubed kumara into the Thermomix bowl. Add the butter and cream. Cook 25 min / Varoma / Speed 1, or until completely tender.
2
Season with salt and pepper. Blend 30 sec / Speed 5, increasing to Speed 9 for a further 30 seconds until silky smooth. Scrape down the sides and blend for a further 10 seconds if needed. Transfer to a serving bowl and keep warm.
3
For the topping, heat a dry frying pan over medium-high heat. Toast the walnuts, pine nuts, pepitas, and sesame seeds for 2–3 minutes until golden and fragrant.
4
Add the butter, soy sauce, honey, chilli flakes (if using), and sliced green onions. Stir to coat and cook for 1–2 minutes until sticky and caramelised. Season with salt and pepper.
5
Spoon the nut and seed topping over the warm kumara mash and serve immediately.

Kitchen Notes

The mash freezes well — freeze in portions and reheat gently on the stovetop with a splash of cream or milk to loosen. Make the nut topping fresh just before serving for the best crunch. For a dairy-free version, substitute the butter with olive oil and the cream with coconut cream.

What I'd serve with this

Alongside a Sunday roast — it goes beautifully with lamb or beef. Or serve it as the centrepiece of a vegetarian spread with a simple green salad.