1/2 c. flour
1/2 c. brown sugar, packed
1/2 c. dry oatmeal
1/2 tsp. cinnamon
1/3 c. butter
2 c. fresh or frozen cranberries
2 tbsp. sugar
1 (17 oz.) can cut up yams, drained (reserve liquid
Miniature marshmallows (optional)

In small bowl, combine flour, sugar, oatmeal and cinnamon. Cut in butter as for pastry; blend until crumbly. Set aside. Sprinkle cranberries with sugar. In a 2 quart casserole, layer half the yams, half the cranberry mixture and half the crumb mixture. Repeat with remaining ingredients, ending with crumbs. Pour reserved yam liquid over all. Bake at 350 degrees for 35 minutes, or until heated through. If desired, place several rings of marshmallows around the edge of the casserole and return to oven just until marshmallows are puffed and lightly browned. Yield; 8 servings.