Sweetpotato Granola

Recipe created by Chrissy Carroll, MPH, RD of Snacking in Sneakers

Start your morning right with this easy sweetpotato granola recipe. This recipe highlights the natural sweetness and unique flavor of sweetpotatoes, bringing cozy flavor to yogurt parfaits, cereal, or snacking by the handful. Made with less than 10 ingredients, you’ll love how easy this is to make. Perfect for weekend meal prepping!

Makes 10 servings

Prep Time15

Cook Time6 30

Course: Breakfast

Cuisine: American

Servings:

Calories: 259kcal

Ingredients

½ cup sweetpotato puree (about 1 medium-large North Carolina sweetpotato; see notes)
⅓ cup honey
3 tbsp olive oil
1 large egg white
2 cups rolled oats
1 cup whole raw pecans
1 tsp cinnamon
1 tsp pumpkin pie spice
¼ tsp salt

Instructions

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the sweetpotato puree, honey, olive oil, and egg white.
In another large mixing bowl, combine the oats, pecans, cinnamon, pumpkin spice, and salt.
Add the wet ingredients to the dry ingredients and stir until everything is well combined and coated.
Pour the mixture onto the parchment-lined baking sheet, spreading evenly. Bake at 325 degrees for 25-35 minutes total on the center rack, stirring at the 15-minute mark. Keep a close eye on the granola towards the end of the cooking time as you don’t want it to burn (if it starts to get too dark around the edges, pull it from the oven).
Let cool on the pan for at least 30 minutes; it will crisp up as it cools. Enjoy!

Notes

To prepare the sweetpotato puree: Peel and chop a medium-large sweetpotato and place in a small pot. Cover with water and bring to a boil for 10 minutes. Drain, then process until smooth in a mini food processor bowl or blender cup. Measure out ½ cup for this recipe.

Store granola in an airtight container or ziptop bag at room temperature for up to 1-2 weeks, as long as it is sufficiently dry. If you pull it from the oven too early and it retains moisture, it can still be eaten but should be stored in the fridge for up to a week instead.

Optionally, feel free to add additional ingredients like shredded coconut, dark chocolate, or dried fruit after cooking.

This recipe makes approximately 5 cups of granola, equivalent to ten servings of ½ cup each.

Nutrition Facts

Sweetpotato Granola

Serving Size

1 (½-cup)

Amount per Serving

Calories

259

% Daily Value*

Fat

Saturated Fat

1.5

Sodium

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition