Coming at ya’ with a slightly controversial recipe idea here, I know. I’m well aware that the sound of adding sweet potato into your granola, or any cereal for that matter does sound highly questionable. If you’re an avid healthy baker, then this probably won’t sound too bizarre to you, as sweet potato does in fact work really well in sweet dishes and baked goods! I use this and butternut squash in lots of cake and brownie recipes, as it’s great for adding extras moisture and also a hint of natural sweetness. It’s a good low calorie addition to reduce the amount of oil or butter in recipes. It also means that you’re sneaking in some extra veggies in there too- what a bonus!
The other two key components to this recipe are two of my favourite things of course; chocolate and coconut. Two things which are not only delicious on their own, but also when paired together. I’m so obsessed with both dark chocolate and coconut anything.. so obviously I’m a huge fan of something including them both!
This granola is slightly softer than you’re average batch because of the sweet potato- so this is completely normal. I’ve also gone for a super handy convenience option here and used one of my favourite products of the moment to speed up the cooking process. I’m talking about the sweet potato rice from FullGreen. If you follow me on social media, then you might already know that I often work with the brand and am always using their various other products! I’m slightly addicted!
Ingredients
- 200g cooked sweet potato- mashed
- 40g dark chocolate
- 3 tbsp honey
- 2 cups oats
- 1/2 cup desiccated coconut
- Pinch sea salt
Method
Preheat your oven to 180c and line a tray with baking paper.
Gently melt the chocolate, then stir through the honey. Mix these with the mashed sweet potato also.
Combine the dry ingredients in a mixing bowl, then fold through the wet.
Spread this evenly onto your baking sheet, then pop into the oven for around 25 minutes to bake. Toss half way to prevent burning, then store in an airtight container.
