Photo Credit: My Recipes
You can’t have Thanksgiving without marshmallow sweet potato mash and of course, we snuck in some tea in there. The flavors of sweet potato, pecan, and black tea blend beautifully, yielding a sweet but nutty dish that isn’t sure if it’s meant for the main course or dessert.
Sweet Potato Casserole
Makes 6-8 servings // Total time: 1.5 hours // Active time: 25 minutes
Black Tea Butter
- 1 stick (8 tbsp) unsalted butter
- 4 tbsp loose leaf or 8 sachets/bags black tea
Sweet Potato Mash
- 4 pounds sweet potatoes (yams), peeled and cut into 1 inch pieces
- 2/3 cup packed golden brown sugar
- 5 tbsp black tea butter
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- A pinch of ground ginger
- 2 cups mini marshmallows
- 1/2 cup chopped pecans
Preheat oven to 375°F.
Make the black tea butter by melting the butter in a small saucepan until it turns into a liquid. Add in the tea leaves and continue to heat the mixture for 5 minutes on low heat. Then remove from heat and let stand for an additional 5 minutes (or until the butter looks or tastes well infused). Next pour the mixture through a mesh sieve, pressing on the tea leaves to extract maximum butter, and discard the leaves. Allow the butter to cool to room temperature (about 5 minutes).
Arrange potatoes in a 13 x 9 x 2 inch glass baking dish. Then combine the sugar, black tea butter, cinnamon, salt, nutmeg, and ginger in a small saucepan over medium heat. Bring the mixture to a boil, stirring until all the sugar dissolves. Then pour over the potatoes and toss to coat evenly.
Cover with foil and bake potatoes for 50 minutes. Then remove the foil and bake potatoes for an additional 20 minutes, basting occasionally and until they are tender and the syrup thickens.
Then increase oven temperature to 425°F. Top sweet potatoes with marshmallows and nuts and brown in the oven for 3-7 minutes, or until the marshmallows and nuts begin to brown. Serve immediately and enjoy!
Recipe adapted from Epicurious