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Mashed Irish Breakfast Sweet Potatoes

Carissa Hobson TeaChef Level 1

This dish would be great as a substitute for candied yams at holiday meals for those who like something less sweet.

30 m 2


  • 2 tsp. Irish breakfast tea leaves
  • 2 c. water
  • 1 15-oz. can of sweet potatoes (yams)
  • 2 tsp. brown sugar
  • 1/2 tbsp. butter
  • salt
  • cinnamon (optional)


Brew tea leaves in the water as you normally would.

Drain the sweet potatoes into a strainer and rinse gently.

Put the sweet potatoes into a bowl and cut into 1/2" chunks

Pour enough tea into the bowl to mostly cover the sweet potatoes, about 6 oz. of tea.

Soak the sweet potatoes for 10 min., occasionally stirring the sweet potatoes (gently!) to make sure all of them are soaked in the tea. Then drain.

Heat the sweet potatoes in a saucepan on low to medium heat, stirring frequently. The potatoes will begin to soften and get mushy. This is what you want.

Add a little more Irish breakfast tea: the amount is to your taste and dependent on how much liquid was left in the sweet potatoes when they were placed in the pot.

Mash the sweet potatoes with a fork as you continue heating and stirring them.

Continue heating and stirring the sweet potatoes until all liquid is absorbed.

Add salt, butter, and brown sugar (and optional cinnamon). Stir until dissolved and thoroughly mixed in.

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