Sweet Potato Yogurt with Homemade Granola
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 4 servings
Preheat oven to 325°F
What you’ll need to get started:
Kitchen tools:
Parchment paper
Rimmed baking pan
Food processor or high-power blender
Microplane zester or spice grater if using fresh spices
Ingredients:
Sweet Potato Yogurt
2 large, well-cooked sweet potatoes (apx 2 cup)
2 c yogurt (anything goes…Greek, unsweetened/sweetened/dairy free/vanilla)
1 tsp cinnamon
¼ tsp nutmeg
1/8 tsp cloves
¼ tsp ginger
1 tsp vanilla extract
Homemade granola
2 c oats (old fashioned/ rolled)
1 c total nuts (we prefer a combination of pecan, cashews & pepitas)
½ c oil (melted coconut oil or olive oil are family favorites)
½ c maple syrup/agave/honey or brown sugar
½ tsp cinnamon
1 tsp vanilla extract
1 tsp flaky salt (may want to omit if using salted nuts)
Notes
For a sweeter Sweet Potato Yogurt:
If you use an unsweetened yogurt, you may want to add a tablespoon (or more, to taste) of your preferred sweetener. Brown sugar and maple syrup would pair well with the suggested spice combination. Coconut sugar, agave, and Stevia would also be delicious additions. The texture and consistency of the sweetener may alter the end result, so consider reducing the amount of yogurt to 1 ¾ c (or increasing the amount of sweet potato) if you are adding a liquid sweetener like agave or honey. If you are using brown sugar, consider adding it while pureeing the sweet potatoes in the initial steps.
Add-ins:
These are very versatile and forgiving recipes! Feel free to tweak the consistency of the yogurt blend and spice combination. As your granola is cooling, you can also toss in some dried fruit or coconut. You can amplify the health factor by adding freshly grated spices, turmeric, grated apples, or anything else that floats your flavor boat!
Additional toppings:
Coconut flakes
Fresh Berries
Chocolate
A drizzle of honey
Organic vs conventionally grown:
Sweet potatoes are not prone to pest infestations, thus are grown with fewer pesticides. As a general rule of thumb, if we are going to eat the skin of a fruit, I always opt for the organic option when available. In this recipe, we are discarding the skins, so conventionally grown sweet potatoes are an easy option.
Nutritional benefits:
Sweet potatoes are packed with beta carotene (a Vit A precursor), vitamins B5, B6, C, E and fiber. These gems are packed with fat soluble vitamins, which means that they should be consumed with a healthy fat source to optimize absorption… this recipe is a match made in Heaven!
Although the spices are present in relatively small amounts, they are all anti-inflammatory, immune and digestive boosting, and great for circulation.
Kid/ paleo/ keto/ macro/ vegan/ all American meat and potatoes friendly:
This is an easy way to sneak in some nutrional powerhouses for picky eaters or sensitive palates. My daughter told me that my base recipe needed more sweetness, but she had a second helping anyway. Although coconut and almond based “yogurts” will alter the flavor, they are absolutely delicious substitutions. Greek and non-fat yogurts are both great options for those with specific macronutrient goals.
Directions
To make the Granola
Preheat the oven to 325°F
Line a rimmed baking sheet with parchment paper.
In a large bowl mix oats and oil until oats are evenly saturated.
Add the sweetener to the oat mixture.
Stir in vanilla, cinnamon and nuts.
Pour mixture on to the lined baking sheet in an even layer, and place in the preheated oven, on the middle shelf, for 10 minutes.
After 10 minutes, mix and redistribute granola for another 10-15 minutes.
Remove granola from oven when oats and nuts are golden brown or lightly toasted. The oats and nuts will retain the heat once removed from the oven, so some residual cooking with occur. While cooling, sprinkle with flaky salt. It’s better to err on the side of undercooking rather than risk burning your granola!
Allow granola to cool before serving. Store in an air-tight container. Any left-over granola can be frozen.
To make the Sweet Potato Yogurt
To a food processor or high-powered blender, add 2 c of well-cooked sweet potatoes, with the skins removed. Pulse until you’ve reached a smooth puree.
Add yogurt, vanilla, and spices to food processor and pulse until the sweet potato yogurt is a whipped and airy consistency.
Pour sweet potato yogurt into an airtight container and refrigerate for at least 20 minutes.
Combine and serve
Serve sweet potato yogurt topped with granola and your favorite garnishes. Enjoy!