This Sweet Potato Granola recipe is simple, comforting, and truly delicious. I eat granola almost every day — it’s my go-to late-night snack. This version uses shredded sweet potato for extra chew and texture, plus pecans for toasty richness.
Make Your Own Granola
This sweet potato granola is crunchy, slightly sweet, and studded with chewy strands of shredded sweet potato. Homemade granola fills the kitchen with an irresistible aroma and stores well for snacking, topping yogurt, or adding to bowls.
Ingredients
- Quaker Old Fashioned Oats — I prefer these oats for their texture. They toast up crisp and hold up well with milk or plant-based milk.
- Shredded peeled sweet potato — adds chewiness and a subtle sweet flavor, similar in texture to shredded coconut but without the coconut taste.
- Brown sugar and maple syrup — combining a dry and a liquid sweetener creates crisp clusters and a rich, caramel-like flavor.
- Pecans — toasted pecans add buttery crunch and a warm, nutty note that complements the sweet potato and cinnamon.
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- Creamy Teff Porridge
- Best Ever Tofu Scramble
- Tahini Granola with Rose Petals and Pistachios
- Mushroom Avocado Toast
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5 from 8 votes
Sweet Potato Granola
By: Jenné Claiborne
This crunchy, flavorful sweet potato granola is quick to make and perfect for snacking or topping bowls.
Prep Time: 5
Cook Time: 35
Servings: 8
Ingredients
- 1 cup chopped pecans
- 2 cups Quaker Old Fashioned Oats
- ½ cup shredded peeled sweet potato
- ¼ cup packed light brown sugar
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 tbsp maple syrup or agave
- 2 tbsp canola oil
- 1 tsp vanilla extract
Instructions
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Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
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In a large bowl, combine the pecans, oats, shredded sweet potato, brown sugar, cinnamon, and salt. Stir in the maple syrup (or agave), canola oil, and vanilla until everything is evenly coated. Break up any clumps of sweet potato so it distributes through the mixture.
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Spread the granola in a very thin, even layer on the prepared baking sheet.
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Bake for 20 minutes, until the sugar and pecans begin toasting and the aroma is nutty and sweet. Remove and stir, then spread the granola evenly again.
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Return to the oven and bake another 15 minutes, watching closely so the pecans turn a deep golden brown without burning.
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Allow the granola to cool completely on the baking sheet; it will crisp as it cools.
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Store in an airtight container at room temperature for up to 4 weeks.
Nutrition
Calories: 251kcal
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Carbohydrates: 28g
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Protein: 4g
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Fat: 15g
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Carbohydrates: 28g
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Protein: 4g
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Fat: 15g
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