Roasted Sweet Potatoes & Pineapple with Honey-Almond Streusel

For the base layer of sweet potatoes and pineapple:

Preheat your oven to 350 F.

In a large oven-safe skillet over high heat, combine the canola oil and butter, and heat until melted. Toss in the sweet potato cubes and cook, stirring occasionally, until they are nicely caramelized on all sides. Add the pineapple cubes and stir to combine, then turn off the heat.

In a small bowl, whisk the orange juice, pineapple juice, agave nectar or honey, vanilla extract and cornstarch until smooth. Pour the sauce over the sweet potatoes and pineapple and place the skillet into the oven to bake for 20-25 minutes, or until the potatoes are soft and fork tender.

While your sweet potatoes and pineapple are roasting, mix up your streusel topping (instructions below) and set out an (oven-safe) ceramic serving dish or individual serving dishes. Tip: If you use individual serving dishes, place them on a rimmed baking sheet to make them easier to get in and out of the oven.

To prepare the streusel topping:

In a bowl, combine the almond meal, flour, cinnamon and brown sugar; blend with a fork. Add the melted butter and stir until combined. Using your fork, break it up into 1/2″ clumps or crumbles and set it aside.

When the sweet potatoes are fork tender, remove from the oven. Spoon the potato mixture into your oven-safe serving dish(es) and evenly spoon the crumbles of streusel mixture across the top.

Turn your oven to the “low broil” setting and pop the dish(es) under the broiler just until the streusel turns a light golden brown. Keep a close eye on it; it can burn quickly.

Serve warm with a drizzle of honey or agave nectar over the top.

If there are leftovers, try spooning this over the top of a bowl of oatmeal the next morning. Yum!