Cranberry-Marshmallow Sweet Potato Casserole

1. In an 8- to 10-quart pot of boiling water, cook the sweet potatoes until tender when pierced with a fork, 25 to 30 minutes. Drain and cool until easy to handle.

2. Meanwhile, combine the flour, brown sugar and 1/2 cup of the butter, cubed, in a large bowl. Use your fingers or a pastry blender to cut butter into flour until it clings together. Spread in a shallow baking pan and freeze until ready to use.

3. Preheat oven to 350°F. Peel skin from potatoes, return to pot, and mash with a potato masher. Fold in the remaining 1/2 cup of the butter, melted, marshmallow creme, vanilla and salt. Spread mixture evenly in a 3-quart rectangular baking dish.

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

To reheat:

Bake the casserole as directed. Cover and let stand while turkey bakes. While turkey stands, increase oven temperature to 350°F. Bake, loosely covered, for 20 minutes or until heated through.