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.