Scrub the potatoes and place on a baking sheet. Bake at 425 degrees 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.

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.

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 degrees for 8-10 minutes until golden brown on top.