Kumala is now in season in Fiji. It’s a local sweet potato with a white outside and purple inside. I’ve also eaten it in Tonga. It’s pretty food, and it has the health benefit of fiber.
I sliced up a couple kumalas, drizzled olive oil on them, and baked at 350 deg. F for 20 to 30 min. the other night. They make for a colorful and nutritious side dish.