Ginger Sweet Potato Casserole
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Let Bigelow's Ginger Snappish or Constant Comment Tea make this casserole a Holiday mainstay even better.

1 hour
Serves 8

Ingredients

  • 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
When preparing this recipe please be sure to check all labels on all products you use to insure that all items are gluten free.

Instructions

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*). Serve hot. * 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.

May we suggest English Breakfast to pair with this recipe?
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