1Wash the sweet potatoes and poke with a fork so they will not explode when baking.
2Bake at 375 degrees for 45 minutes to an hour
3Let cool and then remove the outer peel and put into a large bowl and mix either with a stand mixer or a hand mixer. Try to get it as so mmoth as possible.
4In another bowl cream the sugar and butter together till blended well. Add the eggs on at a time and blend thoroughly after each addition.
5Add the egg/sugar mixture to the potatoes and blend in . Then add the rum, coconut and almond milk. Blend throughly.
6Place into a pan sprayed with Pam ( it makes the clean up much easier) and smooth the top level.
7For the topping, add the oatmeal, flour and sugar into a large zip lock bag and shake well. Try to get it mixed equally. Take a handful of the topping and sprinkle on top of the potato mixture. I try to have an equal level of topping. Cut the butter into small squares and place on top of the topping.
8Place into a preheated oven 350 degrees for 45 minutes to an hour. Thanksgiving will never be the same without this dish being served!!!!
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