Ever bite into something amazing and say “sa-weet”? That’s exactly what’ll happen when you try our sweetpotato casserole made with Bigelow Tea! Casserole? We know, it sounds a little dated, but when you throw in some Ginger Snappish tea … well let’s just say we’re not talking about an old time casserole anymore! This is good stuff. Make it with your holiday meal and you will be loved. Oh, and we’re throwing in a bonus recipe too: Raspberry Holiday Punch. Drink it with joy while you follow our recipe board on Pinterest!
Sweet Potato Casserole
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
Prep Time: 10 minutes – Cook Time: 1 hour
Yield: Serves 8
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.
Raspberry Holiday Punch
Ingredients:
2 cups Cranberry Juice or Cran-Raspberry Juice
Juice of 1/2 lime
2 cups ginger ale or lemon lime soda
Sherbert (Raspberry or Lime)
1 quart (4 cups)
Bigelow Red Raspberry Herbal Tea chilled
Yield: Makes 18 – 4oz. servings
Instructions:
Mix together all ingredients (except soda and sherbert) in punch bowl. Just before serving, add soda slowly to punch bowl and stir gently. Add ice and garnish with fresh lime slices and sherbert.
**Either Bigelow Red Raspberry Herb Iced Tea or Bigelow Red Raspberry Herb hot tea bags can be used in the preparation of this recipe. For iced tea, prepare according to directions on the box. For the hot tea bags prepare according to package directions to make iced tea using 6-8 tea bags per 32 ounces boiling water. Prepare ahead of time and chill.
Optional Garnish: Make a frozen decorative ring
You’ll need:
1 round fluted pan (bundt, tube pan, gelatin mold)
Fresh Fruit
Water
Fill bottom 1/3 of pan with water and freeze until firm. Add fresh or thawed raspberries around pan, alternating with lime slices*; freeze an additional 15-30 minutes or until semi-firm; add remaining water and freeze until set.
To remove ring from container, gently dip in hot water to release edges. Remove and place ring in punch bowl.
*Can use orange, lemon or any fruit you want to accentuate.