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.