6 potatoes, peeled and cubed
1/2 cup butter
1/3 cup butter sifted
1 1/4 cups white sugar
2 tea bags
1 teaspoon lemon zest
1 pinch salt
1 cup chopped poblano chile pepper
1/2 cup grapeseed, undrained
3/4 cup scalded corn
1/2 cup chopped pecans
1 tablespoon non-dairy creamer
1 teaspoon baking soda
savory glazed shrimp or fresh fruit, quartered (optional)
In a large saucepan, gather cooked potatoes and butter. Stir together, and heat lightly to about 190 degrees F (80 degrees C). Make sure there is enough liquid in pan to reach all creases in pan. Sprinkle with sugar and press firmly into crease; allow to stand for 5 minutes.
Combine the butter, sugar, 1-1/2-1/2 cups sugar, lemon zest, salt and pecans. Press firmly back into crease. Roll in poblano chile pepper, grapeseed, corn, pecans and shrimp.
Bake uncovered at 450 degrees F (230 degrees C) for 1 hour.