Streusel topped sweet potato bake

Streusel topped sweet potato bake

  • Prep:
  • Cook Time: 30 min
  • Total: 30 min
  • Serving: 6-8 People

Sweet, crunchy, and delicious this gluten free side dish can double as a holiday dessert.


  • 4 large sweet potatoes, peeled, cut into chunks
  • 1/2 cup (1 stick) butter, divided
  • Salt and freshly ground black pepper
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/3 cup firmly packed brown sugar
  • 1 cup finely chopped pecans
  • 1/2 cup quinoa flakes
  • 2 tablespoons almond flour


  1. Preheat oven to 375 degrees F. Steam or boil potatoes until just tender; transfer to a 13 x 9-inch baking dish, spreading in one layer. Dot with 1/4 of the butter and season with salt and pepper.
  2. In a medium bowl, combine pumpkin pie spice, cayenne, brown sugar, pecans, quinoa flakes, and almond flour; add remaining butter and rub it into mixture until large crumbles form; sprinkle over sweet potatoes and gently press down into potatoes; bake for 30 minutes, or until topping is lightly browned.