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

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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.)

Find it online: https://mybigfatgrainfreelife.com/2011/11/streusel-stuffed-sweet-potatoes-grain-free-gluten-free-refined-sugar-free-dairy-free.html