Thanksgiving Dish sure to please even those Cranky Relatives

Ingredients:

• 6 pound sweet potatoes
• 1 cup self-rising flour
• 1 cup packed light brown sugar
• 1 cup butter, divided
• 1 7 ounce jar marshmallow creme
• 2 teaspoon vanilla
• 1 teaspoon salt
• 1 cup fresh cranberries

Directions:

STEP 1: In an 8 to10 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.

STEP 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.

STEP 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.

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