We’re a granola family. So, a jar full of homemade granola is regularly found on my kitchen counter ready for spooning over yogurt, pouring in a bowlful of milk, or for just grabbing a handful as a snack. The best thing about this granola recipe is that it’s very adaptable to substitutions of your favorite spices and nut combinations. We like ground cinnamon or cardamom with pistachio, almond, pecans, and pumpkin seeds, but the possibilities are unlimited.

As far a sweetener for granola, I’ve used maple syrup, honey, and brown sugar in different quantities until reaching this combination of melted coconut oil, honey, and sweet potato purée. This blended purée is ideal for binding the oats and nuts together to form delicious granola clusters, which we really love. And don’t let the idea of adding sweet potato scare you away from trying it—the taste of sweet potato is undetectable and the healthy mix of nutrients and vitamins are an extra bonus.

Sweet Potato Purée

For the purée, you can roast, boil, or steam the sweet potato. But roasting enhances the natural caramelized flavor of a sweet potato and makes the purée extra delicious. Just place a pierced sweet potato in a 400°F oven for about 45 minutes or until tender, and the skin is wrinkled. Allow to cool before peeling, and continue on with the recipe.

Sweet Potato Granola Clusters

by Julie Awad

About 5 cups

PREP

10 mins

COOK

1 hr

COOL

30 mins

Ingredients

dry ingredients

3 cups rolled oats

½ cup pumpkin seeds

½ cup slivered almonds

½ cup pistachios

½ cup whole pecans, halved

⅓ unsweetened coconut flakes

¼ ground flaxseeds

3 tablespoons brown sugar

¼ teaspoon sea salt

½ tablespoon ground cinnamon

wet ingredients

¼ cup coconut oil, melted

⅓ cup honey

½ cup sweet potato puree

dried fruits

¼ cup dried cherries

¼ cup dried mango pieces

¼ cup currants

Method

Preheat oven to 250°F.

Mix the dry ingredients together in a large bowl.

Add the wet ingredients into the food processor and blend until smooth. Pour the sweet potato mixture over the dry ingredients and mix well.

Spread the granola evenly onto a parchment lined baking sheet and gently flatten to the baking sheet. Place baking sheet on the center rack of the oven and bake for 30 minutes. Rotate the baking sheet and bake for an additional 30 minutes. Check the color of the granola and if it’s golden brown, turn off the oven and allow the baking sheet to remain in the oven for 30 minutes as the oven temperature cools. Remove granola from the oven and allow to completely cool.

Gently lift the granola from a corner of the sheet pan and break it into clusters. Combine the dried fruits with the granola clusters and transfer to an airtight container.