This is a variation on poi, the fermented taro of Polynesia where the taro root was buried for up to a few months to ferment.
1kg kumara 5 tbsp salt OR 1 tbsp salt and
4 tbsp whey Method Prick the kumara in several places and then place on an oven tray and bake at 150°C for about 2-3 hours (or until soft). Peel and mash with the salt (or salt and whey). Place in a bowl and cover it with a tea towel. Leave at room temperature for 2 days. Transfer to an airtight container and store in the fridge. This can be spread on crackers like cream cheese or used as the base of dips. It is also an excellent baby food. You could also use this instead of the cream cheese in the carrot tart.