Breakfast Sweet Potatoes with Pumpkin Spice Granola
These breakfast sweet potatoes have a wonderfully creamy texture and are paired with the perfect topping of crunchy pumpkin spice granola and a dollop of Greek yogurt. This recipe utilizes a few simple, easy tricks: 1) microwaving and baking the sweet potatoes cuts down on the overall cooking time and 2) topping the granola with demerara sugar adds a sweet crunch.
Recipe by: Home Cooking Collective
Ingredients
1 Bako Single Sweet Potato
1/2 cup (120g) pumpkin puree
3 cups (270g) old-fashioned rolled oats
3/4 cup (110g) golden flax seeds
1/4 cup (40g) chia seeds
1/4 cup (32g) sesame seeds
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 teaspoons (12g) sea salt
1/2 cup (70g) pepita seeds
1/2 cup (60g) pecans
1/3 cup (67g) light brown sugar
1/4 cup (60g) maple syrup
2 tablespoons (28g) extra-virgin olive oil
2 teaspoon (8g) vanilla extract
1 tablespoon (12g) demerara or turbinado sugar, optional
Flaky salt, for topping
1 cup (130g) dried cranberries
Directions
Granola:
Preheat the oven to 325°F.
Place a double layer of paper towels on a large plate. Spread the pumpkin puree evenly over the paper towels. Place another layer of paper towels on top, gently pressing to absorb excess moisture. Let it sit for about 10 - 15 minutes, then carefully remove the top layer of paper towels and transfer the drained puree to a medium bowl for use.
In a large bowl, combine oats, flax seeds, chia seeds, sesame seeds, pumpkin pie spice, cinnamon, ginger, pepita seeds, pecans, and sea salt.
To the medium bowl, add the brown sugar, maple syrup, olive oil, and vanilla extract, and whisk until smooth.
Combine the wet ingredients into the dry until the oats are well-coated.
Evenly spread the mixture on a full sheet pan (or two half-sheet pans). Sprinkle with demerara sugar, if using, and flaky salt.
Bake for about 30 - 35 minutes, stirring halfway through, until the mixture is nicely golden brown and the oats are mostly dry to the touch.
Place the baking sheet on a wire rack to cool completely. Mix in the cranberries, and store in an airtight container at room temperature for about 1 month.
Breakfast Sweet Potato:
Cook the sweet potato: Place the Bako Sweet Single Sweet potato, in its packaging, in the microwave for 5 - 8 minutes until tender. Using oven mitts, carefully remove from the microwave and cool until warm before removing the packaging. Using a knife, split the sweet potato open down the middle, then squeeze the corners together to fluff the interior. Use a fork to continue fluffing up the insides of the sweet potato.
Serve: To serve, stuff the warm sweet potato with a dollop of Greek yogurt, and top with granola and a drizzle of maple syrup. Enjoy!
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Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
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Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.