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A glass jar containing some sweet potato granola is tilted on the side on the table and you can see the granola falling out. On the side and in the background, there are a yogourt breakfast bowl topped with granola and also a pink hand towel.

Sweet potato granola with maple syrup

5 from 1 vote
This crispy and spiced homemade granola is so easy to make and will be one of the best ways to start your day! It is made with wholesome sweet potato, flavorful maple syrup and warming cinnamon: a perfect combo to enjoy on a sunny fall morning.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings 5 cups


  • 3 cups old fashioned raw oats
  • 2 tbsp chia seeds
  • 1 cup nuts (I use a combination of pecans and walnuts) - roughly chopped
  • 3 tsp Ceylon cinnamon
  • ½ tsp nutmeg
  • pinch of salt
  • ½ cup sweet potato purée - very smooth. See note.
  • ½ cup maple syrup
  • ¼ cup coconut oil - melted, 30 seconds in the microwave if necessary.
  • 1 tsp vanilla extract


  • Pre-heat the oven to 300°. Line a baking sheet with parchment paper. Set aside.
  • In a medium bowl, mix the dry ingredients together (oats, chia seeds, nuts, cinnamon, nutmeg and salt).
  • In a small bowl, mix the wet ingredients together (sweet potato purée, maple syrup, melted coconut oil and vanilla extract).
  • Add the wet ingredients to the dry ingredients bowl and combine together. Mix very well, using a spatula if necessary, so all the little pieces of oats are uniformly covered with the sweet potato mixture.
  • Transfer the mixture on the baking sheet and spread evenly. Press gently with a spatula to make sure it is distibute all over the pan (the granola won't be thick, this will help the oats to roast nicely and evenly).
  • Cook in the oven for 30 minutes. Then, using a spoon or a spatula, gently stir the granola and distribute it evenly once more before putting it back in the oven for about 20 more minutes. Watch the granola carefully after flipping: you want it to brown, but not burn (depending on your oven, it could be more or less 20 minutes).
  • Once cooked, take the baking sheet out of the oven and do not touch the granola! Let it cool down for at least an hour before eating or storing. The granola will feel very soft when just taken out of the oven and will crisp as it cools down.
  • Store in a air-thight container at room temperature for up to a week.


  • To make your own sweet potato purée, simply cook a whole sweet potato, peel on, at 375° for about an hour (just like you do for a baked Russet white potato). Use a knife and poke it to check for readiness: the potato is ready when the flesh is very soft. Once the potato is cooked, the peel should be very easy to remove. Transfer the flesh to a plate and using a fork, mash it until you reach an even and very smooth texture.
    Then, measure the ½ cup you need to make the recipe (measure the potato AFTER it is mashed).
  • You can also use canned sweet potato to speed up the recipe. I tested this recipe with the Farmer's Market brand.
  • I did prefer the result when using a fresh sweet potato, the granola was slightly more crispy and I preferred its taste overall. But the canned version is a quicker option and is great too.