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