Chai-Spiced Sweet Potatoes

3 lbs. sweet potatoes, peeled and cut into 1-1/2" chunks
4 T. salted butter, plus extra for dish
1/3 c. brewed strong black chai tea
1/2 c. firmly packed light brown sugar
1 t. cinnamon
1 t. cardamom
1 t. ginger
1 t. kosher or sea salt
1/2 t. freshly ground black pepper
1/3 c. toasted pecan halves

Preheat oven to 375 degrees. 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 min.; then remove foil, stir gently, and cook until potatoes are tender and glaze is very thick, another 8-10 min. Sprinkle with toasted pecans and serve.

Serves 8-10.

From Yankee magazine, November/December 2012, p. 54.