Chai-Spiced Sweet Potatoes

Chai-Spiced Sweet Potatoes

Chai-Spiced Sweet Potatoes
The way we treat sweet potatoes in this country is a travesty. A travesty! They’re sweet and delicious on their own, but for some reason we feel the need to add heaps sugar and boatloads of mini-marshmallows to them. It’s just not necessary!

Chai-Spiced Sweet Potatoes
My husband had his heart set on sweet potato casserole for Thanksgiving, but I wanted to make something a little more virtuous. Rather than steaming or boiling the potatoes, as you do with many sweet potato casseroles, I baked them in the oven. Does this take more time? Yes! Is it worth it? Absolutely! By baking the potatoes, they caramelize and get even sweeter, so you don’t need to add tons of sugar to them–just a touch will do. Rather than going the traditional cinnamon route, I added chai spices and vanilla coconut milk. These chai-spiced sweet potatoes are sweet and perfectly spiced without overdoing it–I promise, you won’t miss the marshmallows.

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Chai-Spiced Sweet Potatoes

Prep Time

10 minutes

Cook Time

1 hour

Total Time

1 hour 10 minutes




  • 2 lbs. sweet potatoes, pierced with fork
  • 1/4 c. vanilla non-dairy milk (I used Silk coconut milk)
  • 1 tbsp. brown sugar
  • 1/4 tsp. cinnamon
  • 1/8 tsp. ground ginger
  • 1/8 tsp. ground cardamom
  • 1/8 tsp. ground cloves


  1. Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and bake in oven for about an hour, until tender. Allow to cool slightly.
  2. Remove skin from potatoes. Mash in a large bowl with a potato masher or ricer. Stir in vanilla milk, brown sugar and spices.


Wow, this is a really nice twist to use Chai spices – a virtuous recipe indeed! I cannot agree with you more that people now a days eat way too much sugar. They pile it on without giving the natural fresh food a chance to shine through! In my Cantonese culture, food is all about enhancing the food’s *natural* flavor. So I can really this recipe! I love it!

Yes, it seems like a lot of people will only eat vegetables if their natural flavor is completely masked–they cover them in cheese, add lots of butter or sugar. You don’t need to do that! Especially with sweet potatoes, which are sweet to begin with.

I love anythingCahi so these sound so delicious! I get tired of everyone putting so much sugar int he sweet potatoes too. I just want to taste their flavor, not the usual overbearing sweetness! Can’t wait to try these!

Thank you for getting creative with chai! We have tweeted this recipe and also added it to our FaceBook page.

For the record, you could replace the chai spices with our Drink Me Chai powder. 🙂

Although it is primarily a hot drink, you can use it very successfully in baking! Breads, muffins, cakes, cupcakes etc are all very yummy using Drink Me Chai.

I know this is an old post, but I’ve had my eye on this recipe for awhile! I was just wondering if I could use an unsweetened soymilk instead of vanilla flavored. We typically don’t buy the sweetened kind so I never have it at home. Would adding a bit of vanilla extract work instead? I definitely want to try this soon!

Hello, I am a year 11 food tech student who is trying to complete 30% of her GCSE on studying vegan meal options. I will be trying to create 4 meals which suit the vegan lifestyle and was wondering if any vegans would be happy to quickly fill out my survey so I can make the meals best suited to the lifestyle. I would really appreciate it if you could fill it out

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