Medium | Servings: 12 | Ready In: 50 minutes | Yield: one 9 x 9 pan
Sweet potatoes are roasted to rich, creamy perfection. Mashed with pineapple and topped with a gluten-free, oil-free pecan streusel topping, this is a classic Southern holiday recipe tradition. Skip the brown sugar and butter for this healthy, naturally-sweetened vegan version.
- 4 medium sweet potatoes (about 4 pounds)
- 2 cups diced pineapple and juice (from fresh, frozen or canned)
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon grated nutmeg
- 1/4 teaspoon salt
- 1/2 cup pitted dates or date pieces
- 1/2 cup brown rice flour
- 1/4 cup pecan pieces
- 1/4 cup cashew butter
How It’s Done
Preheat your oven to 425 F.
To roast the potatoes: Scrub the potatoes and place on a baking sheet. Bake at 425F until completely tender, about 1 hour – 90 minutes, depending on the size of your potatoes. This is plenty of time to make your streusel topping and prep your pineapple.
To make the Gluten-Free Pecan Streusel Topping: Chop the dates. Combine the chopped dates with the brown rice flour, pecan pieces, cashew butter, and a dash of salt. Use your hands to crumble together, just as you would with a traditional butter streusel topping. You want the streusel to hold together in pea-sized bits. If it’s not sticking, add a tablespoon of water and mix well. Check again. Add water, 1 tablespoon at a time, as needed, until you get the pea-sized bits. Set aside mixture for later
To make the Sweet Potato Pineapple Casserole: Core and dice your pineapple. You need about 2 cups diced pineapple. Combine the pineapple with cinnamon, ginger, nutmeg, and salt.
The potatoes are done with a knife can easily slide in and out. Remove from oven and let cool. Lower your oven temperature to 350F.
When potatoes are cool enough to handle, simply peel off the skins. Combine the sweet potato flesh with the pineapple spice mix. Mash to desired smoothness. For completely creamy, best to use a food processor
Spread potato pineapple mixture into a 9-inch square or round baking dish. Sprinkle the Pecan Streusel topping over the top. Bake at 350 8-10 minutes, until golden brown on top. Dig in!
Yield: One 9×9 pan
Chef Katie’s Tips
Make Extra Streusel Topping: The Pecan Streusel topping can be used for Baked Apple Crumble, Blueberry Crisp, and even Pumpkin Pie Custard. Make extras and store in the freezer. You can crumble over any leftover fruit or custard for an easy, satisfying dessert.
Gluten-Free? All of the ingredients for this recipe are naturally gluten-free. However, if you have a severe sensitivity, be sure to purchase “Certified Gluten-Free” nuts, dates, and brown rice flour. Sometimes these items are produced in facilities along with wheat, which can cause cross-contamination.
No Refined Sugars or Syrups: I’m on a mission to avoid using sugar, maple syrup, and other refined sweeteners. These ingredients leave you feeling hungry and can spike a sweet-tooth craving that pushes you to overeat. For this recipe, whole foods, natural sweetness comes from the roasted sweet potatoes, the pineapple, and dates.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 5 g||7 %|
|Saturated Fat 1 g||3 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 133 mg||6 %|
|Potassium 612 mg||17 %|
|Total Carbohydrate 46 g||15 %|
|Dietary Fiber 7 g||26 %|
|Sugars 15 g|
|Protein 4 g||9 %|
|Vitamin A||429 %|
|Vitamin C||28 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Shopping and Gear List
- Sincerely Nuts Chopped Dates – One Lb. Bag
- Vör Pure Cashew Butter 12oz Jar
- Medium Pecan Pieces – 1lb Reclosable Bag
- Kirkland Saigon Cinnamon 10.7 Oz Bottles( Pack of 2) – 21.4 Oz Total
- Organic Ground Ginger Root (1 Pound) by Anthony’s, Gluten-Free, Non-GMO
- Organic Whole Nutmeg (3.5 oz), Premium Grade