This creamy sweet potato casserole — topped with a sugar crumb topping and cranberries — is a must for every Thanksgiving gathering.
- 6 pounds sweet potatoes
- 1 cup self-rising flour
- 1 cup packed light brown sugar
- 1 cup butter (2 sticks)
- 1 7-oounce jar marshmallow creme
- 2 teaspoon vanilla
- 1 cup fresh cranberries
In an 8- to 10-quart pot of boiling water cook sweet potatoes until tender, about 25 to 30 minutes. Drain. Set aside until cool enough to handle. Meanwhile, for topping, in a small bowl combine flour, sugar, and 1⁄2 cup 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. Preheat oven to 350 degrees F. Remove skin from potatoes. Return to pot. Mash with a potato masher. Melt remaining butter. Add to potatoes with marshmallow creme, vanilla, and 1 teaspoon salt; stir to combine. Transfer mixture to a 3-quart rectangular baking dish.
Pile frozen crumb topping over sweet potato mixture. Top with cranberries. Bake 45 to 50 minutes or until lightly golden.