Directions

1. Place sweet potatoes in a large pot; add enough water to cover. Bring to boiling. Cook, covered, 20 to 25 minutes or until tender; let cool.
2. Preheat oven to 375°F. Coat a 2-quart casserole dish with nonstick cooking spray. Peel and mash potatoes. Stir in cranberry sauce and cinnamon. Spoon into casserole dish.
3. In a medium bowl combine flour, sugar and oats; cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Spoon over sweet potato mixture. Bake 20 minutes. Top with marshmallows and bake 5 minutes more or until golden brown.