I’m sure when you read the title of this post you were like “What? Sweet potato granola? I don’t even know what you’re talking about…” Well, I don’t even know either. All I know is that I have a larger than large bag of sweet potatoes that needs to be used eventually.
I never like showing up to friends’ homes empty handed and since I was meeting up with my favorite ex-boss Lizzy, who is also a fellow foodie, I knew I wanted to bake! I decided granola is always a crowd pleaser and I wanted something that would make my apartment smell like fall. Done and done.
The granola, and Lizzy’s awesome ginger snaps, were the perfect post-hike snacks. Enjoyed alongside fresh brewed coffee with hazelnut creamer. Surprisingly enough, even in the 90 degree heat of San Diego, it felt like Fall for a few moments.
This recipe is fairly easy and the only real “time-consuming” prep was peeling, chopping, and steaming the sweet potatoes. Other than that, you just throw all the ingredients in a bowl, lay it out on a cookie sheet, and bake!
sweet potato granola
- 2 1/2 cup old fashioned oats
- 1/2 cup cooked, mashed sweet potato
- 2 tbsp unsweetened applesauce
- 1/4 cup agave nectar
- 1 tsp vanilla
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup raw, crushed almonds
Preheat the oven to 325 degrees and spray a large baking sheet with canola oil.
Mix the mashed sweet potato, unsweetened applesauce, agave nectar, vanilla, salt, and pumpkin pie space in a bowl. Mix the dry oats and almonds with the wet ingredients until everything is evenly coated.
Spread evenly onto the baking sheet and bake for about 20 minutes, or until the edges of the granola are golden brown. It will continue to crisp up after it is removed.
The granola was just barely sweet and would be perfect on top of some greek yogurt drizzled with honey!
Have a wonderful Monday!