These mashed sweet potatoes are perfectly spiced with the flavors of chai and a touch of brown sugar to enhance their natural sweetness. Perfect for Thanksgiving!
The way we treat sweet potatoes in this country is a travesty. A travesty! They’re sweet and delicious on their own, but for some reason we feel the need to add heaps of sugar and boatloads of mini-marshmallows to them. It’s just not necessary.
By baking the potatoes, they caramelize and get even sweeter, so you don’t need to add tons of sugar to them. Just a touch will do.
Rather than going the traditional cinnamon route, I added chai spices and a bit of vanilla coconut milk. Plus a little touch of brown sugar – only about a tablespoon is enough to bring out all the natural sweetness.
These chai-spiced sweet potatoes are sweet and perfectly spiced without overdoing it. I promise, you won’t miss the marshmallows at all!
Recipe
Equipment
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Potato masher
Ingredients
- 2 lbs sweet potatoes pierced with fork
- ¼ cup vanilla non-dairy milk I used Silk coconut milk
- 1 tbsp brown sugar
- ¼ tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground cardamom
- ⅛ tsp ground cloves
Instructions
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Preheat oven to 400 degrees Fahrenheit. Place sweet potatoes on a baking sheet and bake in oven for about an hour, until tender. Allow to cool slightly.
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Remove skin from potatoes. Mash in a large bowl with a potato masher or ricer. Stir in vanilla milk, brown sugar and spices.
