Spiced Sweet Potato Granola with Pecans

note: NOTES: If you have some leftover canned pumpkin laying around, it subs in for sweet potato perfectly.

1 ½ teaspoons of a premixed pumpkin or apple pie spice can replace the individual spices.

Like most granolas, it will seem undercooked and soft when you take it out of the oven. The granola crisps and firms up as it cools!

How I roast sweet potatoes: Line a baking sheet with foil, prick a few holes in your scrubbed sweet potatoes, place them on the baking sheet and roast at 425 degrees F for 45 to 50 minutes, or until tender.

More granola inspiration: Grain-Free Chocolate Sea Salt Granola, Tahini Granola with Orange and Cacao Nibs, and the Mega Clump Granola from my cookbook.

4 cups rolled oats

⅔ cup mashed, cooked sweet potato flesh (from approximately 1 small sweet potato)

½ cup coconut oil, at room temperature and slightly soft

⅓ cup pure maple syrup

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

pinch each of ground nutmeg and cloves

½ teaspoon fine sea salt

1 teaspoon vanilla extract

1 cup pecan halves, roughly chopped

Directions at thefirstmess.com

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