Sweet potato granola recipe

Check out this guilt-free sweet potato granola recipe from nutritional therapist and star of ITV’s Sugar Free Farm Angelique Panagos

This sweet potato granola recipe is packed with health-boosting ingredients. And the key player, sweet potato, not only tastes delicious, but also gives a welcome boost of vitamins A and C, potassium, fibre and B vitamins. 

Try this recipe with delicious toppings, such as grated apple and cinnamon, nut butter or berries and coconut yoghurt.

Ingredients

170g ground almonds

120g sliced almonds

80g chia seeds

75g unsweetened coconut flakes

75g pumpkin seeds

75g sunflower seeds

2tbsp sesame seeds

2tbsp flaxseed ground

125g pecans, chopped

60g coconut oil melted

1tbsp vanilla extract 

Pinch of sea salt

1 cup sweet potato puree

2tsp ground cinnamon

For the sweet potato puree:

4 sweet potatoes, peeled and roughly chopped

2tbsp olive oil

Pinch of salt

Method

For the sweet potato:

Preheat oven to 200°C (400°F / Gas Mark 6).

Rub the sweet potato chunks with olive oil and salt.

Bake in the oven until tender – for about 30-35 minutes.

Once cooked purée with a stick/hand blender (or mash well by hand) and leave to cool.

Once cool, store in one-cup batches in the freezer (in zip-lock bags or containers).

For the granola:

Preheat the oven to 200°C, gas mark 4.

Line a baking tray with parchment paper/ baking sheet.

In a large bowl combine coconut flakes, almonds, nuts and seeds.

In a blender, combine the sweet potato puree, coconut oil and cinnamon.

Add the puree to the dry ingredients and stir until dry ingredients are thoroughly coated.

Spread the granola in a thin layer on the baking sheet.

Cook for 40 minutes, stirring occasionally to prevent burning.

Serve with coconut milk or almond milk and your choice of topping.

For more information about the creator of these recipes check out nutritional therapist Angelique Panagos.