2 (17 oz.) cans yams, drained
2 c. whole cranberries, raw

TOPPING:

1/2 c. flour
1/2 c. brown sugar
1/2 c. quick oatmeal (raw)
1/3 c. soft butter
1 tsp. cinnamon

Heat, drain and mash canned yams (or use 3 cups freshly cooked and mashed yams). Add cranberries and mix in. Set aside.

Combine in bowl the flour, cinnamon, brown sugar and oatmeal; stir to blend. Cut in the soft butter. Add 1 cup of topping to yams and cranberries. Fold in.

Put mixture in casserole. Place remaining topping on top. Bake 350 degrees for 35 minutes. Spread 1 1/2 cups mini marshmallows on top and place under broiler to brown lightly.