Also known as Kumara. There are different varieties of kumara. The most common is redâ€“skinned with a creamy white flesh. Golden kumara with a golden skin and flesh is also very popular. Kumara (sweet potato) is a very good source of fiber and potassium, and a good source of vitamins A and C. The kumara skins have a special sort of fiber which has a protective role against cancer so leave the skins on whenever you can. They also have some B group vitamins. PurÃ©e and (more rarely) mash are general terms for food, usually vegetables or legumes, that have been ground, pressed, and/or strained to the consistency of a soft paste or thick liquid. PurÃ©es of specific foods are often known by specific names, e.g., mashed potatoes or apple sauce. The term is of French origin, where it meant in Ancient French (13th century): purified or refined. PurÃ©es overlap with other dishes with similar consistency, such as thick soups, creams (crÃ¨mes) and gravies â€” although these terms often imply more complex recipes and cooking processes. Coulis (French for "strained") is a similar but broader term, more commonly used for fruit purÃ©es. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter. The term paste is often used for purÃ©es intended to be used as an ingredient, rather than eaten. PurÃ©es can be made in a blender, or with special implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot. PurÃ©es generally must be cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their water content.