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Cranberry Sweet Potato Mash

Emily Amanatullah TeaChef Level 2

The tannins in the tea and the subtle tartness of the cranberry help balance the flavor of the sweet potatoes in this lovely side dish. It will be the perfect accompaniment to your Thanksgiving table, or dinner any other night of the year! Prep time: 10 min. Cook time: 45 min.

55 m 2


  • 3 medium size sweet potatoes, peeled
  • 4 tbsp. cranberry tea leaves
  • 1 tbsp. butter
  • 1 splash of milk
  • 1 tbsp. fresh orange zest
  • 1/2 c. dried cranberries


Cut sweet potatoes into evenly sized pieces (for quicker cooking). Place in a pot and cover with cold water. Heat pot to a boil. Add tea to water when it begins to boil and allow potatoes to cook until fork tender (approximately 30 min).

Remove from stove and drain potatoes (reserving a few tbsp. of the boiling liquid for later). Add butter and milk and mash potatoes to the desired consistency. Add hot liquid if mash seems too dry. When all mashed, stir in zest and dried cranberries. Serve and enjoy!

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