Sweet Potato Casserole

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. To reheat: Bake the casserole as directed. Bake, loosely covered at 350 degrees for 20 minutes or until heated through.