 1000 Chapel Street New Haven, CT (203) 562-3888 |
"A Vegetarian Restaurant Since 1975"
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Chai Mashed Sweet Potatoes with
Cardamom, Ginger, and Cinnamon Serves 4-6
2 Bags organic tea, white or black tea or other
3 Large organic red jewel sweet potatoes, peeled and quartered, then each quarter cut into 4 pieces 3 Tablespoons local maple syrup 3 Tablespoons organic plain or vanilla soy milk 1 Teaspoon cardamom 1 Inch piece fresh ginger, peeled and finely minced, or 1/4 teaspoon ground ginger 1 Teaspoon cinnamon sea salt and pepper to taste
Bring a medium covered pot of water to a boil over high heat. Turn
off the heat and add the tea bags. Cover and allow to steep for 5
minutes, then using a slotted spoon, carefully remove and discard the
tea bags. Set the heat back on to a high setting and bring the tea
water back to a boil. Add the sweet potatoes, cover and cook at a high
boil for about 15 minutes until soft. Turn off the heat and drain the
potatoes. Return the drained potatoes to the pot. Add the remaining
ingredients and using a hand masher, mash until fairly smooth. Taste for
seasonings.
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