Streusel Stuffed Sweet Potatoes (grain free, gluten free, refined sugar free, dairy free)

Years ago, I came across a recipe for Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel from Tyler Florence of The Food Network that instantly became a Thanksgiving family tradition.  

I just revamped it tonight subbing quinoa flakes for the all-purpose flour and coconut sugar for the light brown sugar.  It came out of the oven a winner.  I hope you think so too.

As an aside, quinoa is not a grain but a seed and though it is not SCD "legal", I find we are able to tolerate it well at this stage of our intestinal health.

HAPPY THANKSGIVING EVERYONE!

Streusel Stuffed Sweet Potatoes (grain free, gluten free, refined sugar free)

Ingredients:

8-10 small sweet potatoes

1/2 cup coconut sugar

1/2 cup quinoa flakes (can be found at health food stores)

1/4 cup blanched almond flour (I use Honeyville)

1 teaspoon cinnamon

1/4 teaspoon sea salt

3/4 cup pecan pieces

1/2 cup ghee, room temperature

Instructions:

Preheat oven to 400F.  Scrub sweet potatoes and prick with a fork.  Bake in oven on parchment-lined baking pan until cooked through (45 minutes to one hour).

Meanwhile, in a medium bowl, combine coconut sugar, quinoa flakes, almond flour, cinnamon, salt and pecans.  Add ghee by tablespoonfuls and mix with a fork until well combined.

When sweet potatoes have finished baking, make a slice in the top lengthwise and push ends together to open.  Stuff lots of the streusel topping inside.  Bake again for 10-15 minutes or until getting brown and bubbly. (Watch carefully so pecans don't burn.)