1/2 c. flour
1/2 c. brown sugar
1/2 c. quick oats (dry)
1 tsp. cinnamon
1/3 c. butter
2 (17 oz.) cans (34 oz.) yams, drained (fresh cooked can be used)
2 c. raw cranberries
1 1/2 c. mini-marshmallows

Combine flour, sugar and oats with cinnamon. Sprinkle to cover bottom of 1 1/2 quart casserole dish (1/8 cup). Roll yams in dry mixture and place in dish. Add remaining dry ingredients and dot with butter, approximately 1/2 cup. Top with raw cranberries (can be frozen). Bake at 350 degrees for 40 minutes. Top with marshmallows and broil until light brown. Add extra butter if yams are dry.