2 lbs. sweet potatoes (can use canned)
1 (16 oz.) can whole berry cranberry sauce
1/2 tsp. cinnamon
2/3 c. self-rising flour
2/3 c. packed brown sugar
2/3 c. quick cooking oats, uncooked
1/2 c. plus 2 tbsp. butter
1 c. mini marshmallows

Cook potatoes in boiling water for 20 minutes or until tender. Let cool to touch; peel and mash. (Start here if using canned sweet potatoes.) Stir in cranberry sauce and cinnamon. Spoon into lightly greased casserole, 2-quart works best.

Combine flour, sugar, oats; cut in butter until mixture resembles coarse crumbs. Spoon over potato mixture. Bake at 375 degrees for 20 minutes. Top with marshmallows and bake until golden. Serves 8.