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Sweet Potato Casserole Recipe

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This recipe for Sweet Potato Casserole is from South Pointe Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 lbs. sweet potatoes
1 cup of self-rising flour
1 cup of packed light brown sugar
1 cup of butter (2 sticks)
1 (7 oz.) jar of marshmallow creme
2 teaspoons vanilla
1 cup of fresh cranberries
Directions:
Directions:
Cook sweet potatoes until tender, not mushy. Set aside until cool enough to handle. Combine flour and sugar. Then with a pastry blender or your hands cut in 1/2 cup of the butter until large clumps form. Spread on a baking sheet and place in the freezer while waiting for potatoes to cook. Preheat oven to 350. Remove skins from the potatoes and then mash them with a potato masher. Melt the remaining butter and add to the potatoes along with the marshmallow creme and vanilla and a 1/2 teaspoon of salt. Mix until well-mixed and smooth. Transfer to a 3 quart rectangular baking dish. Place the frozen crumble mix on top of the potato mixture and then top with the fresh cranberries. Bake at 350 for 45 to 50 minutes. It will be lightly golden on top.

 

 

 

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