Step 1

Wash the sweet potatoes and poke them with a fork so they will not explode when baking.

Step 2

Bake at 375 degrees for 45 minutes to an hour.

Step 3

Let 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 smooth as possible.

Step 4

In another bowl cream the sugar and butter together till blended well.

Step 5

Add the eggs one at a time and blend thoroughly after each addition.

Step 6

Add the egg/sugar mixture to the potatoes and blend in. Then add the rum, coconut, and almond milk. Blend thoroughly.

Step 7

Place into a pan sprayed with Pam (it makes the cleanup much easier) and smooth the top level.

Step 8

For the topping, add the oatmeal, flour, and sugar into a large Ziploc bag and shake well. Try to get it mixed equally.

Step 9

Take a handful of the topping and sprinkle on top of the potato mixture. I try to have an equal level of topping.

Step 10

Cut the butter into small squares and place on top of the topping.

Step 11

Place into a preheated oven 350 F degrees for 45 minutes to an hour. Thanksgiving will never be the same without this dish being served!!!!