Over the years, this mashed sweet potato recipe has become a tradition for our gatherings with Marlys’ family. Her cousin’s boys actually ask to be sure we’ll bring them each year! ~ Alan
Mashed Sweet Potatoes
* As featured in the Adventures with Tea eMagazine!
Alan’s Famous Sweet Potatoes
Servings 8 servings
Ingredients
- 1 can Sweet potatoes drained (or use fresh sweet potatoes)
- 1 c Coconut milk
- 2 tsp Holiday Gingerbread or Autumn in Vermont loose tea
- Brown sugar
Instructions
-
Cook potatoes thoroughly. Pour coconut milk into a saucepan, insert a tea filter or infuser containing the loose tea, and set on medium heat. Steep for 5 minutes, then remove the tea and set milk aside.
-
Mash the potatoes, using a little bit of milk at a time until you have the consistency you want and sweeten to taste. You can also make this ahead of time and re-warm in the oven. (If you have extra milk left over, try using it to make a tea latte or adding it to a cake recipe.)
Recipe Notes
Recommended teas: Holiday Gingerbread or Autumn in Vermont
