Chai-Spiced Baked Sweet Potatoes


3 pounds sweet potatoes, peeled and cut into 1-1/2-inch chunks
4 tablespoons salted butter, plus extra for dish
1/3 cup brewed strong black chai tea
1/2 cup firmly packed light-brown sugar
1 teaspoon each ground cinnamon, cardamom, ginger, and kosher or sea salt
1/2 teaspoon freshly ground black pepper
1/3 cup toasted pecan halves


Preheat oven to 375°. Butter a 9x13-inch baking dish and arrange sweet potatoes in an even layer. Set aside.

In a medium-size saucepan over medium-high heat, melt butter with tea, brown sugar, spices, and salt. Bring to a simmer, whisking often, and cook until mixture begins to foam. Pour syrup evenly over potatoes and cover pan with foil. Bake 35 minutes; then remove foil, stir gently, and cook until potatoes are tender and glaze is very thick, another 8 to 10 minutes. Sprinkle with toasted pecans and serve.


8 to 10 servings

Preparation Time

15 Minutes

Total Time

55 Minutes

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