Kumara unlike potato benefits from a period of curing.

Leaving Kumara on top of the soil for a few days in the sun helps toughen the skin and improves the flavour.

Warmth and Humidity helps change the starches to a more sweeter taste.

Keep a watch on the weather forecast, as sub zero temperatures will spoil the crop.

You can gently wipe off any dirt, turn the tubers during the curing period.