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.

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.

In a food processor, combine the dates and brown rice flour. Pulse 15-20 times, until the dates are roughly chopped. If you don't have a food processor, you can also chop the dates by hand or with a food chopper.

Combine the chopped dates with the 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

In a large bowl, combine the crushed pineapple with cinnamon, ginger, nutmeg, and salt.

When potatoes are cool enough to handle, simply peel off the skins.  Add to the bowl 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!