Sweet Potato Pineapple Casserole with Pecan Streusel (gluten-free)

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. 

MEDIUM      Servings: 8              Ready In: 90 minutes

Sweet Potato Pineapple Casserole with Pecan Streussel - Healthy, Gluten-Free, No Sugar Added, Plant-Based, Vegan

Sweet Potato Pineapple Casserole with Pecan Streussel - Healthy, Gluten-Free, No Sugar Added, Plant-Based, Vegan

Ingredients

4 medium sweet potatoes (about 4 pounds)
2 cups diced pineapple and juice (from fresh
frozen
or canned)
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp grated nutmeg
1/4 tsp 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
Dash of salt, as needed


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Sweet Potato Pineapple Casserole with Pecan Streusel (gluten-free).jpg

Procedure

Gather ingredients. Preheat oven to 425 F

To roast the potatoes: Scrub the potatoes and place on a baking sheet.  Bake at 425 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 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, and add water, 1 tablespoon at a time, until you get the pea-sized bits.  Set aside mixture for later

To make the 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.  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 baking dish. Sprinkle the Pecan Streusel topping over the top.  Bake at 350 8-10 minutes, until golden brown on top.  Dig in

Chef's Tips: 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.

Yield: One 9x9 pan


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/12 of a recipe (6.9 ounces).

Calories 227.03
Calories From Fat (17%) 39.07
% Daily Value
Total Fat 4.67g 7%
Saturated Fat 0.79g 4%
Cholesterol 0mg 0%
Sodium 109.16mg 5%
Potassium 624.11mg 18%
Total Carbohydrates 43.98g 15%
Fiber 6.12g 24%
Sugar 11.44g
Protein 4.27g 9%
Calcium 16.04mg 2%
Iron 59.7mg 332%
Vitamin A 21468.92IU 429%
Vitamin C 0.07mg <1%


Healthy, delicious gluten-free, vegan cookies? Yes, they do exist. This easy recipe avoids refined sugar or syrup with the natural sweetness of bananas. Applesauce keeps them oil-free. Whole grain oats are great source of vegetarian protein and plant-based fiber. These treats are delicious enough for dessert...and nutritious enough for breakfast.