Add sweet potatoes to a large pot of water and bring to boiling. Cover and cook for 20 to 25 minutes or until tender. Preheat oven to 375F (190C). Let cool, and then peel
the potatoes. Place peeled potatoes in a large bowl, and mash them. Add the cinnamon and cranberry sauce, combining well. Lightly grease a 2 quart casserole dish
and spoon in the sweet potato mixture. In a medium bowl, combine the brown
sugar, flour and oats. Cut in the butter until the mixture is crumbly. Spread the mixture over the casserole. Bake
for 20 minutes. Top with marshmallows and bake until golden brown, about 5 minutes.