Sweet Potato Pineapple Rum Crisp

On Thanksgiving I have always avoided the candied yams dish.  Despite my best efforts someone will always notice that I didn’t get any and even though I try as politely as possibly to explain that they just aren’t my thing they will persuade me to try them claiming that their recipe is the best. I then am stuck eating a helping of them trying my hardest to control the gag reflex.

With that said you can imagine my surprise when I asked my husband what his favorite dish at Thanksgiving was and he replied Candied Yams. Since we are going to be out-of-town on Thanksgiving I had decided to make a feast for our family over the weekend and I wanted to make sure to include his favorite.  I then spent an afternoon searching the web, reading over 30 variations of sweet potato/yam casseroles and came up with my own spin. Amazingly enough I enjoyed it and hubby loved it even though it wasn’t his Mom’s traditional way!

Note: Most of the recipes I read called for the casserole to cook for 30 minutes and I let it cook for 35. I think it could have been a little crisper on top (everything else was ready to go so I couldn’t wait) so I am going to say 45 minutes.

2 1/2 lbs Sweet Potatoes (peeled and cut into 1/4″ disc)
1/3 cup pineapple juice
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp rum
3/4 cup brown sugar
1/2 cup pineapple chunks (I used frozen)
1/2 cup oatmeal
1/4 cup vegan butter
1 cup vegan Dandies mini vegan marshmallows


Preheat oven to 350 degrees.

Boil sweet potatoes for 15 minutes. Drain and put in a casserole dish. In a separate bowl mix ingredients from pineapple juice to rum. Stir in 1/2 cup brown sugar. Add pineapple. Mix pineapple juice mixture into sweet potatoes.

Put oatmeal, 1/4 brown sugar and butter in a separate bowl. Cut butter in with a fork and mix until it is a cookie dough consistency. Add marshmallows over top of sweet potatoes. Spread oatmeal mixture over the top (it will not cover completely.) Bake for 45 minutes until marshmallows brown. Serve.

This entry was posted in casserole, Gluten Free, holiday. Bookmark the permalink.

4 Responses to Sweet Potato Pineapple Rum Crisp

  1. Pingback: Thanksgiving Meal Ideas | Don't Fear The Vegan

  2. Meg says:

    Hi, I was just wondering if you have any idea of how the recipe would be without the pineapple and pineapple juice?…would it still bake the same? Would the flavor be effected much?

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