To me, it means warm spices like cinnamon, ginger, nutmeg, and cloves. It means sweet maple syrup, a hint of sweet potato, and crunchy toasted walnuts and pecans. It means delicious, crunchy, clusters of this granola. On my yogurt and in my mouth. As we transition out of summer and into fall, I want to eat all things cinnamon, sweet potato, and pecans. This Maple Nut Sweet Potato Granola delivers on all fronts.
I know I admitted to being skeptical about sweet things with vegetables in them. If that was once true (it was) I’ve now gone over to the other side. Between carrot cupcakes, zucchini bread pancakes, and now this granola made with sweet potato, I can’t seem to stop with the veggies.
I guess you could say I’m making up for lost time?
The other thing I love about this granola is how easy it is to throw together. It takes about 15 minutes to prepare and another 25-30 minutes unattended in the oven.
And not to get too crazy here, but this granola is especially good sprinkled atop these Zucchini Bread Pancakes. Vegetables on vegetables. Mediated by sugar and carbs.
- 1 small sweet potato
- 3 cups rolled oats
- ⅔ cup walnuts
- ⅔ cup pecans
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon cloves
- 2 tablespoons ground flax seed
- ¼ cup melted coconut oil
- ½ cup maple syrup
- Loosely wrap the sweet potato in a paper towel and microwave on high for 4-5 minutes or until soft. Set aside.
- In a large bowl, combine the oats, walnuts, pecans, salt, cinnamon, nutmeg, ginger, cloves, and flax.
- In a small saucepan on low heat, whisk together the coconut oil and maple syrup. Cut the sweet potato in half and scoop out the flesh into a small bowl. With a fork or vegetable masher, mash until smooth. Add about a half a cup of the sweet potato puree to the saucepan with the coconut oil and maple syrup. Whisk to incorporate.
- Pour the liquid mixture over the dry ingredients and stir until combined. Transfer to a large baking sheet and distribute in one even layer, taking care not to overcrowd the granola.
- Bake in a 350 degree F oven for about 25 minutes. Remove and gently move the granola around with a spatula. Bake for another 5 minutes until golden brown. Let cool completely. Store in an airtight container.