Sweet Potato Granola

Home made Sweet Potato Based Granola

You read that right, this is my Secret Ingredient Granola based on sweet potato which has been peeled, steamed or boiled and cooled – I just cook extra and keep some leftovers!

Stores for a week or 2 in a zip lock bag or kilner jar.

Serve with yoghurt and fruit compote for a delicious blood sugar balancing, fulling sustaining breakfast.

Sweet Potato Granola

9oz sweet potato, boiled blended smooth and cooled

10oz oats

2oz pecans chopped

1oz unsweetened desiccated coconut

1tbsp coconut oil

1 tsp mixed spice

½ tsp turmeric

1 tbsp each of chia, flax and poppy seeds

3oz sultanas or other dried fruit of choice

Add the oats, coconut and spices to a bowl, and pour in the sweet potato puree and the oil. Mix well to incorporate until the mixture resembles a dryish cookie dough

Spread out onto a baking sheet which is lined with parchment paper or lightly oiled.

Bake at 170c for 10 minutes then stir the granola to turn over and bake for a further 10-15 minutes until crispy and golden brown.

Let cool then stir in the rest of the ingredients.

Store as directed.

©Grainne Parker 2017