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
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