Smoky Honey Habanero Sweet Potatoes and Spicy Granola

Victoria Loomis | The Gatherin' Girl
Servings

6-8 servings

Prep Time

10 minutes

Cook Time

90 minutes

Cuisine

Modern American

Category

Appetizers/Snacks

Smoky Honey Habanero Sweet Potatoes and Spicy Granola

Ingredients

    blank

    • 3 lbs. sweet potatoes
    • 2 tablespoons ghee or whole butter
    • 1 cup heavy whipping cream (this can be substituted with any milk or cream of your choice)
    • salt, to taste
    • extra virgin olive oil

    blank

    • 3 tablespoons Spiceology Honey Habanero Rub
    • 2 cup rolled oats
    • 2 tablespoons chia seeds

    • ¾ cup chopped pecans

    • 1 ½ teaspoon kosher salt

    • ½ cup almond butter

    • ½ cup honey

    • 3 tablespoons water
    • molasses or cane syrup

    Directions

      blank

      1. Brush the potatoes lightly in olive oil. Cover in foil and bake for 50 minutes at 350° F. Remove from oven and peel the skin off.

      2. Add butter, salt, and cream. Stir and mash until smooth and creamy.
      3. Place mixture into cast iron skillet and set aside.

      blank

      1. Preheat oven to 325° F.

      2. In a large mixing bowl mix all ingredients together, leaving water to add last.
      3. Mix well with your HANDS, or if using a spoon mash and stir pressing against sides of bowls. Let sit for 15 minutes.
      4. Bake for 25 minutes. Let cool.

      5. Crumble granola on sweet potato mixture and bake at 350° F for 20 minutes.

      6. Drizzle syrup or molasses on top before serving.
      Recipe Products
      The blend that started it all
      Blend

      Smoky Honey Habanero Seasoning

      Key Ingredients

      Honey Granules, Paprika, Habanero Powder, Brownulated Sugar