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Mashed Sweet Potatoes

Alan’s Famous Sweet Potatoes

Course Side Dish
Keyword Autumn in Vermont, holiday, Holiday Gingerbread, sweet potatoes, Thanksgiving
Servings 8 servings
Author Alan & Marlys Arnold - Adventures with Tea

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

  1. 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.

  2. 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