1. In an 8-10 qt pot of boiling water, cook the sweet potatoes until tender when pierced with a fork, 25-30 minutes. Drain & cool until easy to handle.
2. Meanwhile, combine the flour, brown sugar, & 1/2 of the butter, cubed, in a large bowl. Cut butter into flour until it clings together. Spread in a shallow baking pan & freeze until ready to use.
3. Preheat oven to 350 degrees. Melt remaining butter. Peel skin from potatoes, return to pot, and mash. Fold in the remaining 1/2 cup of the butter, marshmallow cream, vanilla, & salt. Spread mixture evenly in a 3 qt rectangular baking dish.
4. Pile frozen crumb topping over sweet potato mixture. Top with cranberries. Bake for 45-50 minutes or until topping is lightly golden.
Bake the casserole as directed. Bake, loosely covered at 350 degrees for 20 minutes or until heated through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (127g)|
|Recipe Makes: 26 Servings|
|Calories from Fat: 64 (34%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||10 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 18.8mg||6 %|
|Sodium 110.4mg||4 %|
|Potassium 370.4mg||10 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 26.7g|
|Protein 1.7g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 188
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