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Breakfast Sweet Potato With Granola

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Course: Breakfast
Cook Time: 1 hour 5 minutes
Servings: 4


  • 4 sweet potatoes (scrubbed well)
  • 2 cups rolled oats
  • 1 cup nuts of your choice
  • 2 Tbsp. chia seeds
  • Zest of one orange (optional)
  • 1/2 tsp. cinnamon
  • pinch of nutmeg
  • 1/4 cup canola oil
  • 1/4 cup honey or maple syrup
  • 1/2 cup chopped dried fruit (our choice)
  • Unsweetened yogurt for serving


  • Preheat oven to 350°F. Line a large, rimmed sheet pan with parchment paper and set aside. Line another large, rimmed sheet pan with foil.
  • Place sweet potatoes on foil-lined sheet pan. Spray with a bit of pan spray if desired and roast for about 40 minutes, or until flesh is very soft.
  • In a large mixing bowl, combine the oats, nuts, seeds, zest and spices. Mix and set aside.
  • Next, pour in the oil and maple syrup or honey. Mix well until evenly coated.
  • Pour the granola mixture onto the parchment-lined sheet pan and spread evenly. Bake until golden, about 21-24 minutes, stirring halfway.
  • Let the granola cool completely, undisturbed, for at least 45 minutes to crisp. Top with the dried fruit.
  • To serve, slice sweet potatoes lengthwise and fill each potato with 1/2 cup granola and 1/2 cup unsweetened yogurt.



If fresh fruit is available, top with sliced strawberries, bananas or blueberries.
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