Granola. Isn’t this a perfect fall treat? I like them all, but my favorites are the pumpkin and spice ones. Though I have never made my pumpkin granola, I thought that sweet potato would make a great experiment. So I did, and I think I succeeded.

Nuts, oats, and other hearty ingredients are the foundation of this recipe. You can use any nuts or seeds you like. I chose almonds, pecans, and pepitas. Make sure that they are not toasted to avoid them burning in the oven.

Sweet potato puree is a major contributor to the gorgeous color of this granola. Bake a sweet potato and puree the tender filling. Add it to the wet ingredients. Spread the almond butter on the remainder of your sweet potato and shovel that into your mouth. Win-win.

This granola is not only a little sweeter and has a nice orange color, but it also contains a lot of benefits.

Sweet potatoes contain vitamin A, which helps prevent heart attacks; Vitamin C, which can fight sickness; and Vitamin D, which boosts the immune system. They also contain Magnesium for stress relief. These sweet potatoes are also rich in carotenoids, an antioxidant that fights cancer-causing free radicals and improves eyesight and immunity. Sweet potatoes also contain fiber, iron, and potassium. There are many benefits.

It’s super easy to make this granola. All you need is:



Honey or maple syrup


Coconut oil

Sweet potato


Fruits dried & Dried

I imagine that it would also be delicious if you used pumpkin instead of sweet potatoes. I will likely have to make another batch of this to confirm my hypothesis. Shucks.

This granola is amazing. Cinnamon gives it a perfect sweet-spicy balance. John was delighted to find that the sweetness of the sweet potatoes did not dominate the dish but added another layer of flavor.

The nuts provide a lot of energy, the cranberries add a tart sweetness, and the oats are packed with fiber. I call it health in a cup.

I like to sprinkle it on yogurt, steel-cut oatmeal, or almond milk. It’s probably also delicious in smoothies or right out of the bag.

With its spice and heartiness, it’s the perfect food for fall. It’s a dish that I can see becoming a regular in our home in the colder months. Although I wouldn’t say I like cold weather in general, I might be able to get into it if there is a lot of sweet potato-granola involved. Cheers!


  • 3 cups of rolled oats
  • Raw nuts of your choice, such as almonds or walnuts.
  • 3 Tbsp Sugar
  • 1/4 teaspoon sea salt
  • Ground cinnamon, 1/2 tbsp
  • 1/4 cup coconut oil (melted)
  • Honey (or maple syrup for vegans)
  • 1/2 cup sweet potato puree
  • 1/4 cup dried cranberries or other dried fruits


  • Preheat oven to 340 degrees F (171 C).
  • In a large bowl, combine the oats with the nuts, cinnamon sugar, and salt.
  • Warm the honey (or maple sugar) and sweet potatoes puree in a small pan over medium heat. Whisk. Pour the coconut oil over the dry ingredients, and then mix with a wooden spoon.
  • Spread the mixture evenly on two baking sheets. (Or bake in two batches if you are increasing the batch size.) Bake for 20-25 mins, stirring at the halfway mark. Stirring will break up the clusters, so if you want a chunkier granola, don’t do it. Rotate the pans halfway to ensure an even cook.
  • The craisins, other dried fruits, and any toasted nuts can be added to the baking sheet during the last 5-10 minutes of cooking. This will prevent them from becoming too toasted.
  • Remove the granola from the oven once it has begun to brown (usually after 20 minutes) and allow it to cool completely. Transfer the granola to an airtight container. It should be kept for about two weeks.

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