Curious & conscientious about food?
 
 
 
Discover insights to
support your
nutritional goals
 
Search recipes for
any diet and avoid
allergens
 
Make a grocery list
from recipes
and schedule meals
Get started with recipes for...
Let's Go!
RELATED RECIPES
Pumpkin Muffins
Kumquat Date Chutney
Sweet Potato Pineapple Casserole with Pecan Streusel
Add to Calendar
Add as Favorite
 
 
 
 
 
1.8 hours
8 servings
Adjust servings
Makes one 9x9 pan
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
brown rice flour
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
4
whole
medium size, about 4 pounds.
 
2
cups
diced, plus juice from fresh, frozen or canned.
 
2
tsp
 
1
tsp
ground.
 
1
tsp
grated.
 
1/4
tsp
 
1/2
cups
pitted or date pieces.
 
1/2
cups
 
1/4
cups
pieces.
 
1/4
cups
 
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
1.
Preheat oven to 425 F.
ROAST POTATOES
2.
Scrub the potatoes and place on a baking sheet.
3.
Bake at 425 until completely tender, about 1 hour - 90 minutes, depending on the size of your potatoes.
4.
This is plenty of time to make your streusel topping and prep your pineapple.
MAKING STREUSEL TOPPING
5.
Chop the dates and combine with the brown rice flour, pecan pieces, cashew butter, and a dash of salt.
6.
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.
7.
Check again, and add water, 1 tablespoon at a time, until you get the pea-sized bits.
8.
Set aside mixture for later.
MAKING THE CASSEROLE
9.
Core and dice your pineapple. You need about 2 cups diced pineapple (if using a fresh one).
10.
Combine the pineapple with cinnamon, ginger, nutmeg, and salt.
11.
The potatoes are done with a knife can easily slide in and out. Remove from oven and let cool.
12.
When potatoes are cool enough to handle, simply peel off the skins.
13.
Combine the sweet potato flesh with the pineapple spice mix.
14.
Mash to desired smoothness. For completely creamy, best to use a food processor.
15.
Spread potato pineapple mixture into a 9-inch baking dish.
16.
Sprinkle the Pecan Streusel topping over the top.
17.
Bake at 350 8-10 minutes, until golden brown on top.
NOTES, TIPS, TRICKS, HINTS, ETC:
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.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 192
Protein 3.58 g
Carbohydrates 31.6 g
Iron 0.46 mg
Fiber 3.91 g
Calcium 20.1 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
©2017-2018 foodious LLC
.