Breakfast Sweet Potato With Granola


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  • 4 sweet potatoes, scrubbed well
  • 2 cups rolled oats
  • 1 cup nuts of your choice
  • 2 tbsp. chia seeds
  • Zest of one orange (optional)
  • 1/2 tsp. cinnamon
  • Pinch of nutmeg
  • 1/4 cup canola oil
  • 1/4 cup honey or maple syrup
  • 1/2 cup chopped dried fruit, our choice
  • Unsweetened yogurt for serving


  1. Preheat oven to 350° F. Line a large, rimmed sheet pan with
    parchment paper and set aside. Line another large, rimmed sheet
    pan with foil.
  2. Place sweet potatoes on foil-lined sheet pan. Spray with a bit of
    pan spray if desired and roast for about 40 minutes, or until flesh
    is very soft.
  3. In a large mixing bowl, combine the oats, nuts, seeds, zest
    and spices. Mix and set aside.
  4. Next, pour in the oil and maple syrup or honey. Mix well until
    evenly coated.
  5. Pour the granola mixture onto the parchment-lined
    sheet pan and spread evenly. Bake until golden, about
    21-24 minutes, stirring halfway.
  6. Let the granola cool completely, undisturbed, for at least
    45 minutes to crisp. Top with the dried fruit.
  7. To serve, slice sweet potatoes lengthwise and fill each potato with
    1/2 cup granola and 1/2 cup unsweetened yogurt.

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