Sweet Potato Casserole

By rossboys

Ingredients

• 6 lb sweet potatoes
• 1 c self-rising flour
• 1 c packed light brown sugar
• 1 c butter (2 sticks)
• 1 7-oz jar marshmallow creme
• 2 tsp vanilla
• 1 tsp salt
• 1 c fresh cranberries

Preparation

Step 1

1. In an 8-10 qt pot of boiling water cook sweet potatoes until tender, about 25 to 30 minutes. Drain. Set aside until cool enough to handle.

2. Meanwhile, for topping, in a small bowl combine flour, sugar, and 1/2 c of the butter. Using your hands or a pastry blender, cut butter into flour until large clumps form. Freeze on a baking tray until ready to use.

3. Preheat oven to 350 deg. Remove skin from potatoes. Return to pot. Mash with a potato masher. Melt remaining butter. Add to potatoes with marshmallow creme, vanilla, and 1 tsp salt; stir to combine. Transfer mixture to a 3 qt rectangular baking dish.

4. Pile frozen crumb mixture topping over sweet potato mixture. Top with cranberries. Bake 45 to 50 min or until lightly golden.