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Darjeeling Roasted Sweet Potatoes - Cubed Sweet Potatoes Sprinkled with Indian Black Tea Leaves
Cubed Sweet Potatoes Sprinkled with Indian Black Tea Leaves, giving them a fruity, floral, slightly musky scent.

Total Time: 1 Hour Yield: 8 Servings

Adapted from  Culinary Tea: More Than 150 Recipes Steeped in Tradition from Around the World by Cynthia Gold.


  • 3 lbs. Sweet Potatoes, peeled, cut into ½-inch dice
  • 1 tbsp. Olive Oil
  • ½ tsp. Grated Lime Zest
  • ½ tsp. fine Sea Salt
  • 1 ½ tsp. Loose-Leaf North Point Tea
  • Lime Wedges


  1. Preheat oven to 400°F. Line a baking sheet with foil and spray with cooking spray.
  2. In a large bowl, toss the sweet potatoes with the oil and stir to coat. Add the lime zest and salt.
  3. Crumble the tea with your fingers, crushing it as you sprinkle it over the potatoes. Stir well to distribute the tea and spices.
  4. Spread the potatoes in prepared pan in an even layer. Bake for 10 minutes, then stir.
  5. Bake for an additional 10 to 20 minutes, until the sweet potatoes are just slightly firm in the center. Serve warm or at room temperature. Pass lime wedges alongside.



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