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

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Last Updated on March 30, 2023

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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!

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

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  • Author: Jen/ My BIG FAT Grain Free Life

Ingredients

Units Scale
  • 8–10 small sweet potatoes
  • 1/2 cup coconut sugar
  • 1/2 cup quinoa flakes
  • 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, or fat of choice, room temperature

Instructions

  1. Preheat oven to 400F.
  2. Scrub sweet potatoes and prick with a fork. Bake in oven on parchment-lined baking pan until cooked through (45 mins to 1 hour).
  3. Meanwhile, in a medium bowl, combine coconut sugar, quinoa flakes, almond flour, cinnamon, salt and pecans.
  4. Add ghee one tablespoon at a time and mix with a fork until well combined.
  5. When sweet potatoes have finished baking, make a slice in the top lengthwise and push ends together to open.
  6. Stuff lots of the streusel topping inside.
  7. Bake again for 10-15 minutes or until brown and bubbly. (Watch carefully so pecans do not burn.)