Ginger Sweet Potato Casserole
6 medium sweet potatoes
4 Bigelow® Ginger Snappish or Bigelow® Constant Comment Tea Bags
½ cup (125mL) whipping cream or half & half
½ teaspoon (2.5mL) salt
2 tablespoons (30mL) unsalted butter
1 egg beaten
*Optional - 1 cup (250mL) miniature marshmallows
Boil sweet potatoes with skins on until tender, 15-18 minutes. Peel and mash.
While potatoes are cooking, heat cream, add tea bags and remove from heat. Let steep for 5 minutes.
To the mashed potatoes, add salt, butter, egg, tea infused cream. Beat until smooth.
Place in 2 quart buttered baking dish, (sprinkle with marshmallows if desired) and bake in oven at 375º for 15-20 minutes or until heated through (and marshmallows are browned*).
* If made ahead, bring to room temperature, heat for 25 minutes. Top with marshmallows, if desired, and bake another 10 minutes or until marshmallows are browned.