Directions

For the Sweet Potato Casserole:

1. In a large saucepan, bring water to a boil. Remove from heat and add 6 sachets of PAROMI Cinnamon Chai Tea. Steep for 6 minutes. Remove sachets and reserve ¼ cup of the tea for the Candied Pecans.

2. Preheat oven to 350° F. Spray a 2-quart baking dish with cooking spray and set aside.

3. Pour the remaining brewed tea into a large Dutch oven. Add sweet potatoes and bring to a boil over medium-high heat. Reduce heat, and simmer until potatoes are tender, 15 to 17 minutes. Drain, reserving ⅓ cup cooking liquid.

4. When ready to cook, preheat oven to 400°F.

5. Return cooked potatoes to the Dutch oven and add reserved ⅓ cup cooking liquid, sugar, brown sugar, butter, orange zest, salt, and cinnamon. Using a potato masher, mash to desired consistency. Stir in eggs. Spoon into prepared pan, spreading evenly. Cover with foil and bake for 40 minutes.

6. After 40 minutes, remove foil and sprinkle prepared Candied Pecans over the top of the sweet potatoes. Return to the oven for 5 more minutes. Serve immediately.

Cinnamon Chai Candied Pecans

1 cup brown sugar
¼ cup PAROMI Cinnamon Chai Tea (reserved from above)
½ tsp Kosher salt
½ tsp ground cinnamon
2 cups pecan halves
½ tsp vanilla extract

In a large saucepan over medium heat, combine brown sugar, tea, Kosher salt, and cinnamon. Stir until the sugar dissolves and the mixture is bubbly. Add the pecans and cook, stirring to coat the pecans in the syrup. Allow to reduce, stirring occasionally to ensure the pecans and syrup don't burn, for about 8 minutes. Add vanilla extract and stir to combine. Remove from heat, and pour the pecans out on a parchment paper-lined baking sheet, spreading them into one layer, separating the pecans. Allow the pecans to cool completely. Store in an airtight container for up to 2 weeks.