Sweet Potato and Cranberry Casserole

2 lbs medium sweet potatoes

1 (16 oz) can whole cranberry sauce

1 tsp cinnamon

2/3 cup flour

2/3 cup packed light brown sugar

2/3 cup quick cooking rolled oats

6 tbsp butter

1 cup miniature marshmallows

Place sweet potatoes in a large pot; add water to cover sweet

potatoes. Bring to boiling. Cover and cook 20-25 minutes or until tender;

let cool. Preheat oven to 375 degrees. Peel and mash sweet potatoes.

Stir in cranberry sauce and cinnamon. Spoon into lightly greased 2 quart

casserole. Combine flour, sugar, and oats; cut in butter with pastry blender

or 2 knives until mixture reassembles coarse crumbs. Spoon over sweet

potato mixture. Bake 20 minutes. Top with marshmallows and bake 5

minutes or until golden brown.