Sweet Potato and Cranberry Casserole

Happy Thanksgiving Week!! I thought it only appropriate to share my personal favorite Thanksgiving dish. This one has been passed down through my Mom's family over the years. I'm not sure where it came from originally. Its hard to chose a favorite on Thanksgiving, I truly do love them all, but if I had to pick just one item to accompany my turkey (always deep fried at our house), this would be it... Ingredients: 2 large cans plus 1 small can of yams- drained 2 cups of fresh cranberries 1/3 cup butter 1/2 cup flour 1/2 cup brown sugar 1/2 cup oats 1 teaspoon cinnamon mini marshmallows (optional) Pre-heat oven to 350 degrees. Struesel topping: In a bowl, mix flour, sugar, oats and cinnamon. Use a fork to cu the butter into the dry ingredients until the mixture resembles coarse crumbs. In a 1 1/2 quart buttered casserole dish, add sweet potato, cranberries (whole) and 1 cup of the struesel mixture and gently fold together. Sprinkle the remaining struesel over the top and bake for 40 minutes or so until warmed through. If you have a sweet tooth like me add a generous handful of mini marshmallows over the top for the last 10 minutes or so. They get toasty melty brown and add another layer of crunch as the dish cools. This dish is super simple to throw together and you can assemble it a day or two ahead if you like. The tart cranberries offset the sugary sweet yams and the warm cinnamon struesel makes it feel more like dessert than a dish. Enjoy!! Picture coming soon!