6 lg. sweet potatoes or yams
2 lbs. fresh cranberries
Sugar, white (or honey)
Amaretto or almond extract
1/4 - 1/2 lb. butter
Approx. 1 c. pecans
1 c. oatmeal
1/3 c. whole wheat flour
1/2 c. packed brown sugar

Cook sweet potatoes in microwave or pressure cooker and, when done, remove from jackets into a bowl. Add about 1/2 to 1 stick of butter melted and 1/4 - 1/2 cup amaretto or almond extract. Exact amount depends on how much potato there is.

Cook down cranberries to sauce in a little water. Sweeten with white sugar until sweet but still quite tart.

Prepare crisp topping by working together with your fingers 1/2 stick butter, the oatmeal, flour and the brown sugar like a regular crisp topping. Add the pecans.

In a large casserole layer sweet potato and cranberries alternately and add topping. Bake fairly hot (375 or so) until the crisp is crispy and the rest is heated through. Can be made ahead and frozen for later baking.