Zubereitung

1. 1

   Boil sweet potatoes with skins on until tender, 15-18 minutes. Peel and mash.

2. 2

   While potatoes are cooking, heat cream, add tea bags and remove from heat.

3. 3

   Let steep for 5 minutes.

4. 4

   To the mashed potatoes, add salt, butter, egg, tea infused cream. Beat until smooth.

5. 5

   Place in 2 quart buttered baking dish, (sprinkle with marshmallows if desired) and bake in oven at 375 for 15-20 minutes or until heated through (and marshmallows are browned*).

6. 6

   Serve hot.

7. 7

   * 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.