Sweet Potato Cranberry Casserole

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2 pounds sweet potatoes
1 (16-ounce) can whole berry cranberry sauce
1/2 teaspoon cinnamon
2/3 cup self-rising flour
2/3 cup firmly packed brown sugar
2/3 cup quick cooking oats, uncooked
1/4 cup plus 2 tablespoons margarine or butter
1 cup miniature marshmallows

Cook potatoes in boiling water to cover 20 minutes or until tender. Let cool to touch. Pre-heat oven to 350 F. Peel and mash potatoes. Stir in whole cranberry sauce and cinnamon. Spoon into a lightly greased 2-quart casserole. Combine flour, sugar and oats. Cut in margarine or butter until mixture resembles coarse crumbs. Spoon over sweet potatoes. Bake for 20 minutes. Top with marshmallows and bake until golden brown.

Note: Recipe attributed to Thomas R. Carper, a Senator for Delaware.

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