Sweet Potatoes And Berries Casserole
|Sweet potatoes||2 Pound|
|Canned whole berry cranberry sauce||16 Ounce|
|Ground cinnamon||1⁄2 Teaspoon|
|Self rising flour||2⁄3 Cup (10.67 tbs)|
|Firmly packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Quick cooking oats||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Miniature marshmallows||1 Cup (16 tbs)|
Cook potatoes in boiling water to cover 20 minutes or until tender.
Let cool to the touch; peel and mash potatoes.
Stir in cranberry sauce and cinnamon.
Spoon into a lightly greased 2-quart casserole.
Combine flour, sugar, and oats; cut in butter until mixture resembles coarse crumbs.
Spoon over sweet potato mixture.
Bake at 375Â° for 20 minutes.
Top with marshmallows, and bake until golden brown.