Yams
The Tea Spot Chef, Karen Harbour, has shared another great autumn recipe with us. Today she brings us a wonder spicy recipe for creamy yams simmered in Red Rocks, a naturally sweet roobios tea from The Tea Spot. Flavored with vanilla soy creamer and warm spices and sweetened by agave, this is a vegetable dish as good as dessert. This is a recipe to save and use for your Thanksgiving dinner.
Red Rocks Sweet & Creamy Mash Potatoes
Yields: 6-8 servings
Prep Time: 15 minutes / Cook Time: 45 minutes
- 4 TBS Red Rocks Tea
- 3-4 large Garnet Yams (about 3-4 lbs), peeled & chopped in 1 inch cubes
- 2 TBS unsalted butter
- ¾ cup vanilla soy creamer
- ½ cup Rocks Tea concentrate (use tea broth with tea leaves from boiled yams)
- 2 TBS agave
- ½ tsp cardamon
- 1 tsp pepper
- ½ tsp allspice
- 2 tsp salt
- Preparation:
1. In a large pot bring 12-14 oz water to a boil. Add Red Rocks and yams and let cook until soft in middle (about 20-30 minutes)
2. Melt butter over medium-high heat in another large pot. Strain yams from boiled tea and add to melted butter. (Tea leaves are welcomed)
3. Add soy creamer, Red Rocks concentrate, Agave & begin to mash. Add spices and mash until smooth & creamy.
An interesting note, what we call “yams” in the U.S. is really a type of sweet potato. On the outside they look similar to the yams grown in Africa and Asia, but they’re really an entirely different plant. They’re rich with Vitamin A and fiber and are part of a healthy diet.
Other recipes by The Tea Spot Chef
Capetown Creme Tea Toddy
Baileys and Creme Tea Toddy
See more of Karen's great recipes at Steep it Loose
Comments
This recipe is almost vegan. Just replace the butter with a little oil that goes with sweet potatoes, and voila! No animal products. Then it fits perfectly in the Tea Lifestyle Diet.
You can use tea in so many recipes and I know that it is good for you.
Great vegan idea Jason.
I'll be doing a gluten free tea-recipe next week...stay tuned...
Though probably copied from the original chef's recipe, the correct term would be "mashed" pototoes, not mash, in your headline and column.
Dear Citizen,
In the future, please make this kind of comment to me E-mail. You can find a link to my E-mail on my bio. Just click on the words "Tea Examiner". They are in blue right below the title of the article. That will take you to my home page. Click on bio and you will find the link. It's a much more appropriate way of expressing such thoughts.
Second, it is the chef's title. I left it that way because I felt she was entitled to call the recipe anything she likes. It's her recipe. I imagine she called it "mash" potatoes because it isn't "mashed" potatoes. Mashed potatoes are made with white potatoes. This recipe is made from yams,otherwise known as sweet potatoes. I can't say for certain, but I believe she was attempting to give her unique dish a unique name so it wouldn't be confused with the recipes of other chefs.
Titles are created for distinction. They aren't necessarily created for grammatical or factual accuracy.
In England they would call it mash, period.
Gourmet Food Examiner
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