Smoky Honey Habanero Sweet Potatoes and Spicy Granola
Victoria Loomis | The Gatherin' Girl
8
10 minutes
90 minutes
Modern American
Appetizers/Snacks
Sweet potatoes meet their match in this unexpected pairing — a warm, spicy-sweet granola crust that turns a humble side into a full-on conversation starter. Spiceology Honey Habanero Rub brings floral heat and a touch of sweetness that binds the oat and pecan topping together beautifully. Serve it straight from the cast iron at your next dinner party and watch it disappear.
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 for garnish
Directions
blank
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.
- Add butter, salt, and cream. Stir and mash until smooth and creamy.
- Place mixture into cast iron skillet and set aside.
blank
Preheat oven to 325° F.
- In a large mixing bowl mix all ingredients together, leaving water to add last.
Mix well with your hands, or if using a spoon mash and stir pressing against sides of bowls. Let sit for 15 minutes.
- Bake for 25 minutes. Let cool.
Crumble granola on sweet potato mixture and bake at 350° F for 20 minutes.
- Drizzle syrup or molasses on top before serving.
Recipe Products
Blend
Smoky Honey Habanero Seasoning
Key Ingredients
Honey Granules, Paprika, Habanero Powder, Brownulated Sugar