Sweet potato fries are one thing, but sweet potato granola is on a whole new level! We just had to share nutritionist Angelique Panagos’s recipe with you all! It’s a super healthy alternative to those sugary, store-bought granolas and the recipe is perfect for batch cooking on a sunday evening!

Sweet Potato Granola


1 cup ground almonds

1½ cup sliced almonds

1 cup chia seeds

1 cup unsweetened coconut flakes

½ cup pumpkin seeds

½ cup sunflower seeds

2 tbsp sesame seeds

2tbsp flaxseed ground

1 cup pecans, chopped

½ cup / 60g coconut oil melted

1tbsp vanilla extract

Pinch of sea salt

1 cup sweet potato puree

2 tsp ground cinnamon

Sweet Potato Puree

4 sweet potatoes, peeled and roughly chopped

2 tablespoons olive oil

Pinch of salt


Sweet Potato Puree

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

2  Rub the sweet potato chunks with olive oil and salt

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

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

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



1   Preheat the oven to 180C, gas mark 4.

2  Line a baking tray with parchment paper/ baking sheet.

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

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

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

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

7   Cook for 40 minutes stirring occasionally to prevent burning.

Serve your sweet potato granola with coconut milk or almond milk and toppings of:

  • Grated apple and cinnamon
  • Nut butter and berries
  • Berries and coconut yoghurt