This dish would be great as an alternative to traditional candied yams at Thanksgiving or Christmas.
8 oz. brewed Cream Irish Breakfast tea or Pumpkin Spice from Teaporia
1 15oz. Can of sweet potatoes
1/2 Tbsp. dark brown sugar
1/2 Tbsp. butter
1/8 Tsp. Salt
1/4 Cinnamon (optional)
1/8 Nutmeg (optional)
Drain sweet potatoes, place them into a bowl, and rinse them lightly. This gets rid of the excess syrup.
Cut sweet potato chunks into smaller pieces - about 1/2' cubes. Pour enough tea into the bowl to mostly cover the sweet potatoes about 3/4 cup. Soak sweet potatoes for 10 minutes, occasionally stirring the sweet potatoes to make sure all of them are soaked in the tea. Drain the sweet potatoes.
Place sweet potatoes in a saucepan on low to medium heat, stirring frequently. The potatoes will begin to soften and get mushy. Add up to 1/4 cup of the remaining tea to the sweet potatoes. For firmer mashed potatoes add less liquid.
Mash the sweet potatoes with a fork as you continue heating and stirring them. Continue heating and stirring the sweet potatoes until you can't see any excess liquid.
Add a dash of salt - no more than about 1/8 tsp. Add butter and brown sugar. Continue heating and stirring the sweet potatoes until the butter and brown sugar are dissolved and thoroughly mixed in.
Continue heating and stirring the sweet potatoes for another minute or two adding in cinnamon and nutmeg if desired. Remove from heat. Serve while still warm.
Recipe can be adjusted by adding more sugar or placing mashed potatoes in 8x8 square baking pan, add dollops of marshmallow cream and heat until marshmallow cream is lightly browned.
Teaporia by Tea Time with Liv